Sunday, December 02, 2012

Red Velvet Cake & Frosting

The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
This is the best red velvet cake I’ve ever had! Super moist with the perfect, classic red velvet taste. Everybody that I make this for loves it!! Hopefully you will too!
  • 2 cups all purpose flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of salt
  • 2 Tablespoon of unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoon of vanilla extract
  • 1-2 oz. red food coloring
  • 1 teaspoon of white distilled vinegar
  • ½ cup of prepared plain hot coffee (don’t skip this ingredient)
  1. Preheat oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.
  3. In a large bowl, combine the sugar and vegetable oil.
  4. Mix in the eggs, buttermilk, vanilla and red food coloring until combined.
  5. Stir in the coffee and white vinegar.
  6. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.
  7. Generously grease and flour two round cake pans with crisco and flour.
  8. Pour the batter evenly into each pan.
  9. Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.
  10. Let cool on a cooling rack until the pan are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Remove the cakes from the pan and let them cool.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Easy, Creamy, Fluffy Homemade Cream Cheese Frosting
Prep time: 
Total time: 
Serves: Frost 3 layer cake
  • 2 (8 oz) packs cream cheese, softened
  • ¼ cup milk, made need more
  • 1 stick butter, softened
  • 2 teaspoon vanilla extract
  • 4 cups powdered sugar
  1. Add softened cream cheese into large bowl.
  2. Pour in milk, butter and vanilla extract.
  3. Mix until well combined.
  4. Pour in half of the powdered sugar.
  5. Mix until combined.
  6. Add the remaining powdered sugar.
  7. Mix until smooth and fluffy.
  8. Use a spatula to scrape down the side of the bowl if needed.

This recipe came from Divas Can Cook which is
Old School Cooking For The Modern Woman.
Make sure you go check out the website for more great recipes.

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Southern Red Velvet Buttermilk Poundcake with Cream Cheese Frosting

Hands on time: 25 minutes  Total time: 2 hours and 25 minutes  Serves: 16


    1 cup (2 sticks) butter, softened to room temperature
    3 cups granulated sugar
    6 eggs
    2 teaspoons vanilla extract
    1 (1-ounce) bottle or 2 tablespoons red food coloring
    3 cups cake flour
    1/4 teaspoon salt
    1 tablespoon cocoa
    1 teaspoon baking soda
    1 tablespoon cider vinegar
    1 cup buttermilk
    Cream Cheese Frosting (recipe below)

    For Cream Cheese Frosting:

    1/2 cup (1 stick) unsalted butter, slightly soft
    8 ounces cream cheese
    1 (1-pound) box confectioners’ sugar
    1 teaspoon vanilla


Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan; set aside.
In a large mixing bowl or the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla and food coloring. In another large bowl, combine the flour, salt and cocoa. Dissolve the baking soda in the vinegar and add to the buttermilk. Alternate stirring in the flour and buttermilk, beginning and ending with the flour. Pour batter into prepared pan. Bake for about 1 hour, 20 minutes or until cake is done and a toothpick inserted comes out clean. Cool in pan about 10 minutes. Remove cake from pan to a wire rack to cool completely before frosting.

For Cream Cheese Frosting:

In a mixer using a paddle attachment, cream together the butter and cream cheese. Add the sugar and vanilla and cream until light and fluffy.


Per serving: 569 calories (percent of calories from fat, 38), 6 grams protein, 83 grams carbohydrates, trace fiber, 24 grams fat (15 grams saturated), 142 milligrams cholesterol, 373 milligrams sodium.

Lemon Buttercream Frosting

Perfect topping for a Southern Buttermilk Pound Cake.....

Lemon Buttercream
  • 1 cup sugar
  • ¼ cup water
  • 2 eggs
  • 3 sticks (12 ounces) unsalted butter, at room temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp finely grated lemon zest (my addition)
In a small saucepan, combine the sugar and water. Bring to the boil over a medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush until the syrup reaches the soft-ball stage, 238 (I take it off the heat at 235) degrees F on a candy thermometer. Immediately remove from the heat.
In a large mixer bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15-20 minutes.
Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you’re adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter.
Beat in the lemon juice and zest (if using), and the frosting is ready to use.

Lemony Christmas Shortbread Cookies

2/3 cup (150g) unsalted butter, softened
1/3 cup + 1 tablespoon (55g) icing sugar, sifted
¼ cup (60ml) lemon juice
finely grated zest of 2 lemons
1 teaspoon vanilla extract
1 ¾ cups + 1 tablespoon (255g) all purpose flour, sifted
2 tablespoons corn starch, sifted
2/3 cup (94g) icing sugar, extra, sifted

Place the butter and icing sugar in the bowl of an electric mixer and beat for 8 minutes or until pale and creamy. Add the lemon juice, zest and vanilla and beat until combined. Add the flour and corn starch and beat just until a smooth dough forms. Turn dough onto a lightly floured surface and divide in half. Place each half onto a large piece of baking paper form into a 20cm (8in) long log. Wrap well in the paper and refrigerate for 1 ½ hours or until firm.
Preheat the oven to 180°C/350°F. Line two large baking sheets with baking paper.
Unwrap one of the dough logs and slice it into 1cm-thick rounds. Place onto the prepared baking sheets 5cm (2in) apart and bake for 15-18 minutes or until light golden. Remove from the oven and cool in the sheets for 5 minutes.
 Sprinkle the warm shortbreads with the extra icing sugar and allow to cool completely on wire racks. Should make about two dozen.

Lemony Christmas Shortbread Cookies