Last year a coworker of mine made a few red velvet cakes in a row for our team members birthday's, and the last version she made may have been the best I have ever tasted. The secret ingredient for red velvet cake is most defiantly prepare plain hot coffee.
- 2 Cups all purpose flour
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1 Tsp. Salt
- 2 Tbl. Unsweetened Coco Powder
- 2 Cups Sugar
- 1 Cup Vegetable Oil
- 2 Eggs
- 1 Cup Buttermilk
- 2 Tsp. Vanilla Extract
- 1-2 oz. Red Food Coloring
- 1 Tsp. White distilled Vinegar
- 1/2 Cup Prepared Plain Hot Coffee (Most Important Ingredient)
- Heart Shaped Cake Pans (Option 1, Option 2, Option 3)
- Cream Cheese Icing
1. Preheat oven to 325 degrees.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
3. In a large bowl, combine sugar and vegetable oil. Then mix in eggs, buttermilk, vanilla, and red food coloring until combined. Finally, stir in coffee and white vinegar.
4. Slowly combine the dry ingredients with the wet ingredients.
5. Generously grease and flour cake pans with shortening and flour. Then pour batter evenly into pans. (Note: I filled my two mini spring-form cake pans, and then filled a 9 inch cake pan with the remaining batter)
6. Cook time will depend on the size of the pan you use. My spring-form pans we similar in depth to a 9 inch cake pan, so I cooked them for 30 minutes (Be sure to check these throughout baking, some ovens run really hot and you don't want to over cook these).
7. Let cool on cooling rake for 1 hour, then side a knife around the edge of the pan to loosen the cake from the edges.
8. When completely cool, ice with cream cheese icing. Note: I did single layer mini heart cakes, so I carefully cut my cakes in half, applied icing then reassembled and iced the top.
Happy Early V-Day! Enjoy!