Red Velvet Cake

I've known my best friend, Kristin, since kindergarten. We have so much in common, one of them I'd say developed separately at the same time. While both of us were at our separate colleges we met up once during break and realized that both of us loved to collect recipes and so on, and that both of us followed baking blogs. So we've baked together a few times since.

This was one of those such times...our mutual friend Rachel had her birthday in April, and since we didn't get to celebrate with her and I know that Rachel LOVES red velvet cake, Kristin and I decided to get together and bake her a red velvet cake and surprise her with it. This is a great recipe, though I used 9-inch pans instead of 8-inch, and didn't completely let it cool before frosting it...so the cake kind of sunk in the middle. It's great being able to bake with Kristin and I look forward to doing it again soon! The cake, seriously, was delicious. I've tried red velvet only once before but hadn't thought it was anything special. This recipe is incredibly moist and the frosting is absolutely perfect. Kristin and I should definitely open up our own bakery when we're old and retired together haha.

Red Velvet Cake
Recipe from bakerella

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.

Bake for about 30 minutes or until a toothpick inserted comes out clean.

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.

Then make the frosting.



Cream Cheese Frosting
Recipe from bakerella

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost away.