Wednesday, August 14, 2013

Red Velvet Cake & Cream Cheese Icing Recipe...

I know this isn't a Disney recipe but wanted to share an actual good recipe for red velvet. I was not impressed w/ the red velvet cupcake at DHS. It was so dry I threw it away! I have made this cupcake recipe into a cake two times with no issues. People always come back begging for more with this cake!

Like I said I use this recipe in a standard cake pan. I bake at 350 degrees for 30-35ish minutes but am constantly checking on the cake.


  • 2 1/2 cups cake flour (not self- rising), sifted
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs, room temperature
  • 1/2 teaspoon red gel-paste food color
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons distilled white vinegar

  1. STEP 1

    Preheat oven to 350 degrees. Whisk together cake flour, cocoa, and salt.
  2. STEP 2

    With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  3. STEP 3

    Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter, and mix on medium speed 10 seconds.
  4. STEP 4

    Divide batter evenly . Transfer tins to wire racks to cool completely before removing. Cake can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  5. STEP 5

    To finish, use a small offset spatula to spread cupcakes with frosting.

    Cream Cheese Frosting:
    One 8 oz softened cream cheese
    One stick softened butter
    One cup sifted powdered sugar 
    One teaspoon vanilla 

    Blend all very smooth & creamy. This recipe is just enough for the cake! It is pretty good icing. This is a known staple in my recipe box. Please feel free to ask any questions! 
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