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Love & Marriage: A Red Velvet Cake

My husband hates Valentine’s Day. He calls it a corporate holiday forced upon us as a marketing ploy. I get this, I really do. But after spending countless Valentine’s Days solo with only a Valentine gift from my mom to look forward to (thanks Mom!), I can’t help but enjoy this holiday just a little bit.

In anticipation of the holiday, I’ve made a Red Velvet Cake for us to enjoy it all weekend long. When we were planning our wedding, I asked Ryan if he wanted a vanilla cake or a chocolate cake for the reception and he responded…Red Velvet. So Red Velvet it is.

Happy First Married Valentine’s Day Ryan! Thank you for your love, patience, understanding and support.

P.S. – The recipe below makes about 14 to 18 cupcakes.

Kiss My Bundt Bakery’s Red Velvet Cake with Cream Cheese Frosting
Recipe adapted by Los Angeles Times Food Blog Daily Dish

Ingredients

  • 1 1/4 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 3/4 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine salt
  • 1 tablespoon high-fat cocoa powder  

Directions

Heat the oven to 350 degrees. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps. Pour the batter into pans that have been greased and floured. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn’t jiggle when shaken, about 45 minutes. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.

Cream Cheese Frosting

8 ounces cream cheese, softened

  • 4 ounces unsalted butter, softened
  • 2 cups powdered sugar (measured then sifted)
  • 1/2 teaspoon vanilla extract

With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.  Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.  Add the vanilla extract. Mix on medium speed until the frosting is smooth and fluffy.

                         

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5 Comments Post a comment
  1. Fran LaSpada #

    This so reminds me of your wedding ! I am going to try this recipe because the Red Velvet Cake and the Cream Cheese Icing are such a tasty combo. Thanks and Happy Valentine”s Day to my two favorite lovers!

    February 12, 2010
  2. Danielle Wakely #

    I still cant believe you cook. Haha, Happy Valentine’s Day!! I think our house will enjoy the cupcakes!!

    February 12, 2010
  3. uncle bill #

    cheri, happy st. valentines day.have you and your mother fogotten about our weight loss competition already??? remember, the fattest person in the family gets to wear the ceremonial moo moo when we gather together next christmas! you two don’t stand a chance against me. “let them eat cake” i say. love ub

    February 13, 2010
    • cherala34 #

      The challenge is on!!!!

      February 18, 2010
  4. ErinG #

    This looks sooo good. I have never had red velvet cake and after reading this recipe, I know I’d better not start!

    February 19, 2010

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