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Not Red Velvet Cake

June 17, 2009

Yesterday, I was struck with the irrational urge to bake a cake. Not a healthi-fied version. A full-on, fat-filled oozing with sugar cake. I don’t know why – but I was compelled to the kitchen. And my beautiful KitchenAid mixer was begging to be used. I didn’t have red food colouring, or white sugar – or enough cream cheese frosting – but I really really really wanted red velvet cake… Enter Not Red Velvet Cake! 🙂

(The Original Recipe was from Smitten Kitchen – found here – I’ve modified it slightly…. since it is now Not Red Velvet Cake and all – but Deb deserves mucho credit! :D)

Red Velvet Cake

1 tablespoon unsalted butter

3 1/2 cups cake flour

1 cup unsweetened cocoa
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups lightly packed brown sugar
3 large eggs
1 1/2 teaspoons vanilla
1 1/4 cup buttermilk
2 teaspoons baking soda
2 1/2 teaspoons white vinegar.

1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment. (Oh my goodness – I’ve never really appreciated parchment paper until now!)

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time.  Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

I think this may be one of my favorite pictures ever –  it just looks so tasty!

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.


Makes 6 cups

5 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
4 cups icing sugar
1 teaspoon pure vanilla extract

Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

I’ve never made a frosting-crumb protective layer before now. Not that I plan on icing bazillions of cakes in my life – but I will never not do this again! Ice cake very thinly, stick in freezer for ~10 mins.Take out of freezer, and ice to your hearts content. So easy!

As delicious as this is – a three layer cake for two people is a LOT of cake. What to do? What do you do with your baking?

7 Comments leave one →
  1. June 17, 2009 10:35 am

    What exactly is red velvet cake?

    • Allison permalink
      June 17, 2009 10:37 am

      Red – sometimes chocolate – cake with delicious cream cheese icing 🙂

  2. June 17, 2009 11:23 am

    lol so it’s just food coloring???

  3. Jenny permalink
    June 17, 2009 2:12 pm

    Oh man, do I want some of this. Yummers! Oh and is it a Canadian thing to call powdered sugar icing sugar or am I just not part of the baking club?

    • Allison permalink
      June 17, 2009 2:18 pm

      It might be Jenny! The original recipe called for ‘confectioner’s sugar’ I believe.

      Justalittlepiece – as far as I know, it’s just food colouring that makes it red. It’s just as tasty as plain chocolate. haha 😉

  4. June 17, 2009 2:31 pm

    looks amazing- you can always send me some 😛


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