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Red Velvet Cake
1/2 C unsalted butter, softened
1-1/2 C sugar
2 eggs
2 TBS unsweetened cocoa powder
2 TBS brewed coffee
1 TBS red food coloring
1 C buttermilk
1 tsp. baking soda
2 C flour
1 tsp. salt
White or cream cheese frosting
Sliced almonds (for garnish)
Preheat oven to 325-degrees F. Grease and flour two 8-inch round cake pans.
Cream the butter in a large bowl until fluffy; add sugar and beat until smooth. Add eggs, one at a time, and beat well. Add cocoa, coffee and coloring; beat to mix. Set aside. Whisk the buttermilk and baking soda together in a small bowl; set aside. Sift flour and salt together in a small bowl; add to the creamed butter mixture alternately with buttermilk mixture, beating gently with each addition.
Pour batter into prepared cake pans. Bake thirty-five to forty minutes, or until toothpick inserted in middle of each cakes comes out clean. Cool in pans for fifteen minutes. Remove cake from pans and cool completely. Spread frosting between layers of cake and over surface. Sprinkle sliced almonds on top for garnish. Slice and serve.
*Red Velvet Cake image (c) Shenanchie.
Related Recipe: Red Velvet Sugar Cookies.
Related Link:
Food Fare Culinary Collection: Cupid's Kitchen
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