After many requests, and blogging about this cake ad nauseum, I am finally posting the recipe. It was truly just inertia that prevented me from doing so earlier. I can't even say it was laziness -- after all, how hard is it to copy and paste?
|Red on red; the batter after the food coloring is added.|
My recipe is a (very) slight variation on one developed by Arthur Schwartz who posted it to his website, foodmaven.com, a few years ago. It is a true crowd pleaser. No matter how many other things I bake, I am constantly besieged with requests for this cake. This is the recipe I used when I baked and sold cakes to some local cafes for a few years. I hardly made any money, but the ooohs and aaaahs I got when I dropped off the cakes were priceless.
|The "essential" wet (glass of wine) and dry ingredients.|
Red Velvet Cake
1 teaspoon baking soda
1 teaspoon salt
1/4 cup plus one tablespoon cocoa powder
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 teaspoons to 1 bottle red food coloring
1 teaspoon real vanilla extract
1 teaspoon white distilled vinegar
1 cup buttermilk
Cream Cheese Frosting
1 stick (1/2 cup) butter (at room temperature)
16 ounces confectioners' sugar
1 teaspoon vanilla
Milk, as needed
You can sift cocoa powder and cinnamon atop the cake, if you like.
Serve and feel the love.