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!

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Naked Red Velvet Cake

Yesterday was Nick’s birthday. Red velvet cake has become somewhat of a birthday tradition. Two years ago I baked my first ever red velvet cake and last year I surprised him with this crazy rainbow one. This year I kept the tradition going with a naked cake. Three years makes something a tradition, right? Though I intend to keep the flavor forever red velvet, I want to try and do something different each year. A little challenge with myself. The best kind. So this was my first time making a naked cake- a very trendy cake where you essentially don’t frost the outside. I’ve been fascinated with this cake and thought the deep red layers of red velvet cake would look beautiful bare. This is also the first two-tiered cake I’ve ever made. And it’s one layer higher than last year’s cake. Take that former self!

It’s quite handy that Nick’s favorite cake happens to be red velvet and his birthday happens to be days before Valentine’s Day. Making my life easy. So for those of you thinking about what to bake for the romantic holiday, this is it. There. Now I’m making your life easy.

Ingredients

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

For Cream Cheese Frosting:

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

Directions

Cut out parchment paper for the bottom of 3 9-inch and 2 6-inch round pans. Grease and flour the sides. Preheat oven to 350 degrees. Cream shortening and sugar. Add eggs and beat well. Mix salt, vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. In a small bowl, make a paste of cocoa and red dye. Add paste to creamed mixture and stir to combine. In another small bowl mix baking soda with vinegar. Fold mixture into cake batter. Don’t beat or stir any more. Bake for 30-35 minutes. Let cool completely. Frost. Serve and enjoy!

For 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.

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