Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

About Me

Red Velvet Birthday Cake

Red Velvet Cake

Red Velvet Cake

Red Velvet Cake

Yesterday was Nick’s birthday so I decided to make him one of his favorite sweets; red velvet cake with cream cheese frosting. I had never made red velvet cake before, and for some reason was under the guise that it was some sort of white chocolate cake, dyed red. I couldn’t have been more wrong. This particular recipe only calls for 2 tablespoons of cocoa! There’s in fact more red dye in this cake then there is chocolate. I’m pretty sure most of the unique flavor actually comes from the buttermilk. Strange, no? Maybe only to a girl who primarily bakes in chocolate. I thought I'd try baking this sucker first thing in the morning so it could cool all day before I frosted it. This was a new thing for me, as I often bake a cake because I want to eat that cake right now and thus have zero patience for the cooling or frosting process. Ultimately I tend to wind up with a pretty homemade looking, incredibly lumpy cake. At least it tastes yummy. Anyways, after finally trying this waiting phenomenon, I have to say, I highly recommend it. Nick’s cake came out pretty, pretty. And tasty too!

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 4 tablespoons red food coloring
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar

Cream Cheese Frosting

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners' sugar

Directions

Cut out parchment paper for the bottom of two 9 inch round pans and grease and flour the sides. Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and beat well. Make a paste of cocoa and red food coloring. Add paste to creamed mixture. Mix salt, vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Mix soda and vinegar (get ready for a bubbly reaction) and fold into the cake batter. Don’t beat or stir any more. Bake for 30-35 minutes.

Cream Cheese Frosting

In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. (If your frosting is a little lumpy, like mine was, remove a cup of the frosting and microwave it for 20 seconds. Then add the warm frosting back to the original and mix.)

comments powered by Disqus