This past weekend flew by so quickly! It’s been a lot more rowdy around my townhouse since most of my housemates moved in and were busy getting settled down and everything. Despite all the frenzy, I still found some time yesterday to bake a Red Velvet Cake with cream cheese frosting for one of my housemates birthday (today!). She LOVES red velvet cake. Actually, she has a big sweet tooth for a bunch of goodies. It’s so fun seeing her bubbling excitement over the little things. Another one of her favorites is cheesecake. So one of my friends decided to make a New York Cheesecake as well. Oh my goodness, my housemate is going to so overwhelmed by not only ONE, but TWO cakes! The red velvet cake turned out pretty well for my first time!
I’m not sure why but it sunk in the middle slightly, so I decided to slice off a thin layer of the cake to even it out and then frost it.
Good for us, because that means we got to eat a good chunk of the cake! 😀 It tasted SO good. Incredibly moist. It had a wonderful deep red color on the outside, and a brighter red color on the inside. We agreed that we love the slight crunch of the outer crust..it gives it a good texture and different distinct sweet flavor. I’ve only had red velvet cake like once in my lifetime, so I don’t quite remember how it tasted, but I would say this is has become of my favorite cakes!
adapted from bakerella.com
- 2 1/2 cups all purpose flour
- 2 cups sugar
- 1 Tablespoon cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 1/2 cups oil
- 1 cup buttermilk (I substituted 2 tablespoons of distilled white vinegar and filled it up to one cup with reduced fat milk)
- 1 Tablespoon distilled white vinegar
- 1 teaspoon vanilla
- 2 oz. red food coloring
- Preheat oven to 350 degrees.
- Grease and flour two 8 inch cake pans (I used a 9″ spring form pan).
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
- Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
- Bake for about 30 minutes or until a toothpick inserted comes out clean (I baked mine for about 45 minutes).
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
If you decide to cut the top of your cake like me, make sure to do a crumb coating first. This helps you cover the crumbs with a primer which you will cover with another layer to make a nice finished cake. Let it sit to dry. Then put another layer on top to cover the crumbs.
Cream Cheese Frosting
(enough to cover the top and sides)
- 4oz cream cheese, room temperature
- 1/2 cup butter (1stick), room temperature
- 3 cups powdered sugar
- 1 tsp vanilla extract
- Sift the powdered sugar in a medium bowl.
- Mix together the cream cheese and butter. Add vanilla extract and mix.
- Mix in the powdered sugar in 3 additions. Make sure it is not too thick or else it will be hard to spread and may break your cake.
- Cover with plastic wrap until your cake is cool enough to frost.
*If you want a layers of frosting on your cake, you can just double this recipe.
New York Cheesecake
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan (she used a regular 9 inch pan and halved the recipe).
- In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
- In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
- Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.