Red and Blue Velvet Cake

The 4th of July has passed, but here is the cake that makes me wish it was still here. The past two weeks have been such a blur of busy that I can’t even think of a story to tell you about this cake. I don’t think I need to, though, because it is just awesome. So moist and flavorful… why don’t I have this cake in front of me right now?! Recipe after the strip.

 

Red and Blue Velvet Cake Recipe

Makes 2 6-inch rounds or one 9-inch round

  • 2 cups all purpose flour
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1 tsp of salt
  • 2 tbsp of unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 eggs
  • 1 cup buttermilk
  • 2 tsp of vanilla extract
  • 1 tsp of white distilled vinegar, divided into two 1/2 tsp portions
  • 1/2 cup of prepared plain hot coffee, divided into two 1/4 cup portions
  • Red food coloring
  • Blue food coloring
  1. Preheat your oven to 325.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt.
  3. In a separate stand mixer bowl, combine the sugar and vegetable oil.
  4. Add in the eggs, buttermilk, vanilla until combined.
  5. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until just combined.
  6. Split the mixture as evenly as possible between two bowls.
  7. In one bowl, mix in as much blue food coloring as you like and do the same with the red food coloring in the other bowl.
  8. Stir in the divided vinegar and coffee, one portion into each bowl.
  9. Pour the mixture into two prepared 8-inch pans and bake for 30-40 minutes, or until your cake tester comes out clean, but moist.

Cream Cheese Frosting

  • 2 (8 oz.) packages cream cheese, softened
  • 1/4 cup heavy cream
  • 1 stick of butter, softened, but not warm
  • 1 tbsp vanilla
  • 1/2 tsp salt
  • 5-6 cups sifted powdered sugar
  1. Completely cream the butter  and cream cheese in your stand mixer.
  2. Mix in the vanilla and salt and beat for 30 seconds.
  3. Pour in about a third of the confectioners sugar and mix slowly until it is completely mixed in. Add in another third and mix, finishing with the last third.
  4. Evaluate the texture of your frosting and add the cream to get the consistency you desire. I used the whole 1/4 cup. If the frosting becomes too soft for your liking, add in more powdered sugar and alternate with cream until you get the desired consistency.
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