By Victoria Hart Glavin of Tiny New York Kitchen
The holidays deserve a special cake and Red Velvet Cake certainly delivers. The one complaint I do have about this cake is the use of food coloring. I always make sure to use an vegetable based food coloring like India Tree that you can get on Amazon, Sur La Table, or your natural food market.
Ingredients
2 1/2 Cups Unbleached Flour
1 Cup Cocoa Powder (Preferably Dutch Process)
1 1/2 Teaspoons Baking Soda
3/4 Teaspoon Kosher Salt
2 Cups Sugar
3 Large Eggs
2 Cups Olive Oil
1 1/2 Cups Buttermilk
1 1/2 Teaspoons Vinegar
2 Teaspoons Vanilla Extract
1 Ounce Red Food Coloring (I Like To Use Organic)
Cream Cheese Frosting
Cream Cheese Frosting:
16 Ounces Cream Cheese Softened
1/4 Cup Butter (Softened)
2 Cups Powdered Sugar
1 1/2 Teaspoons Vanilla Extract
Preheat oven to 325 degrees. Grease and flour 3 round cake pans (8 inch pans). Set aside.In large-size bowl, sift together flour, sugar, cocoa powder, baking soda, and kosher salt. Add eggs, oil, buttermilk, vinegar, and vanilla. With an electric mixer on medium speed, beat for 2 minutes until smooth.
Divide batter among prepared cake pans. Place in oven and bake for 20 minutes or until done. You can test by inserting a wooden toothpick near center and if it comes out clean then your cakes are done.
Remove from oven and let cool in pans for 15 minutes. Remove cakes from pans and cool completely on wire racks. While cake is baking it’s time to make the frosting. In large-size bowl, beat cream cheese, butter, powdered sugar, and vanilla until creamy.
When cakes are completely cool place 1 cake layer on cake stand, and spread with 1/4 frosting. Top with second layer, and spread with 1/4 frosting. Top with third layer, and spread top and sides with remaining frosting.
Serves 8. Makes 1 Cake
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Total Time: 50 Minutes
“Work With What You Got!” © Victoria Hart Glavin Tiny New York Kitchen
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.