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
- Preheat your oven to 325.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt.
- In a separate stand mixer bowl, combine the sugar and vegetable oil.
- Add in the eggs, buttermilk, vanilla until combined.
- Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, until just combined.
- Split the mixture as evenly as possible between two bowls.
- 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.
- Stir in the divided vinegar and coffee, one portion into each bowl.
- 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
- Completely cream the butter and cream cheese in your stand mixer.
- Mix in the vanilla and salt and beat for 30 seconds.
- 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.
- 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.