Happy Valentine’s Day, Empresses!!! I have been so excited about bringing you the recipe of this homemade red velvet cake and thought sharing a slice on Valentine’s was the perfect time! My mom found this recipe years ago, and it has become a staple in our home, because it is seriously THE BOMB. I’m talking chocolatey sweet and super moist on the inside, with a light and silky, but not to sweet cream cheese frosting that is the icing on the cake!!! See what I just did there?!?! I’m constantly cracking myself up, but that’s another story for another day! Seriously, the sophistication of this cake is the perfect holiday or anytime dessert, because it is confectionery perfection.I’m so thankful that my mom’s a baker, because she does a lot of the research for me. She set out on a search year’s ago to find the perfect red velvet cake and that’s when she stumbled on to divascancook.com and discovered this amazing recipe. As she was looking at the recipe card and read all about that secret ingredient Monique swears by, she knew she had to try it. We were all hooked from first bite. Everyone loves a red velvet cake, because of it’s allure and seduction. There’s something about the surprise element that happens when you cut into it and how it tempts your senses. Your eyes are captivated by the bright and bold red coloring that magically appears underneath that stark white icing, even if you know it’s coming! The smell of this cake is heavenly and the taste is like no other red velvet cake I’ve ever tried. With flavor notes of chocolate from the cocoa and a tang from the buttermilk, there’s no doubt that this cake will also tantalize your tastebuds. So, what’s in this pass the stick to the back of a fork test, ruby red cake that has a reputation for being the most moist cake you will ever eat? Let’s find out! It’s all about that secret ingredient that comes together with the other ingredients to create a masterpiece in the words of Monique….COFFEE! It adds an extra element of flavor and the extra liquid is what puts this cake on a pedestal. So, you can’t leave it out…do you hear me, do not leave it out!!!!! We have only used regular coffee, but I just saw that Monique takes it one step further and uses flavored coffee. Now, I can’t wait to make this cake again just to try it with vanilla biscotti or chocolate flavored coffee!
This cake is so easy to make, although I will be honest and say icing it can be a little tricky, but do not be intimidated! With a little patience and attention to detail, you too, can create this super moist cake that your family and guests will fall in love with. I hope not just today, but every day is filled with lots of love, chocolate, roses and happiness! Have wonderful Valentine’s Day and remember we love, because God first loved us. John 4:19
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 Tablespoons unsweetened, cocoa powder
- 2 cups sugar
- 1 cup vegetable oil or canola
- 2 eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1-2 oz. red food coloring, depends how deep you want the color
- 1 teaspoon white distilled vinegar
- ½ cup plain hot coffee, prepared (don't skip this ingredient)
- Preheat oven to 325 F.
- Generously grease and flour (2) 9-inch round cake pans. Set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
- In a large bowl, combine the sugar and vegetable oil.
- Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
- Stir in the coffee and white vinegar.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin)
- Pour the batter evenly into each pan.
- Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as cake will continue to cook as it cools.
- Let pans cool on a cooling rack until the pans are warm to the touch.
- Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
- Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
- Frost the cake with cream cheese frosting when the cakes have cooled completely.
TIPS: Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting. To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.
Light Cream Cheese Frosting Recipe:
- (2) 8 oz cream cheese, softened
- 1 stick real butter, softened
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- Beat cream cheese, butter and heavy whipping cream until fluffy and combined.
- Add vanilla.
- Mix in powdered sugar a little at a time.
- Mix on high speed until creamy and light.
- Add more cream or powdered sugar to adjust the thickness if needed.
Let me know if you have any questions and if you bake the cake, please let me know if you love it as much as we do!!! Happy Valentine’s Day, Empresses! I hope your treated like the Queen you are!