Red Velvet Cake
Updated: Jul 26
Hands down, Red Velvet Cake is a Southern dessert favorite. It shows up at all sorts of functions from holiday spreads to family reunions and church socials. It's unique flavor is hard to beat---technically, it's a chocolate cake, but it's not meant to be a chocolate cake. It is supposed to be a cake with a light chocolate flavor, along with a slight tang that comes from the addition of buttermilk and white vinegar. Be sure to have plenty of red food coloring on hand because you want the cake to be blood red in color. You may think you've added too much, but the cocoa in the cake has a tendency to cause the cake to be dark, so a large amount of red coloring is required to get it to the color it's supposed to be. Plus, if you leave out the red, people will suspect they are just eating chocolate cake. Where's the fun in that?
It's generally expected that you will frost a Red Velvet Cake with cream cheese frosting. Well, I'm defying tradition and I'm going with a vanilla flavored Russian Buttercream! The flavor of this frosting suits the cake to perfection, and well--it's Brad's favorite, so it's what I used. I think you'll be impressed with the frosting if you give it a chance.
*Note of warning--do NOT make the Russian Buttercream on a hot day. It just can't stand up to the heat. If you are quick about it and get it in the fridge ASAP, then you can get away with it. But do not expect to be able to sit this cake out on the counter for any great length of time. It will melt.*
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Recipe for downloading or for printing:
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