Red Velvet Cake for a VERY Happy Birthday!

My Dad just turned 60 (shhhhh.....he's still in denial), but doesn't look a day over 50!  My Mom invited us to dinner and asked if I could bring the cake.  She (yes my Mom requested the kind of cake for my Dad) asked that I make a red velvet cake!  Being this is my absolute favorite kind of cake, I quickly started looking for a good recipe.  I had one for cupcakes that I had made for Olivia's birthday one year, and I had a slightly different recipe for red velvet cake balls I usually make around Christmas time....but I knew I had to find something even more delicious for my Dad.  If anyone deserves it, it's him! 
It didn't take me long to go over to one of my favorite baking blogs Bakeralla.  She has some of the cutest, yummiest ideas...and she didn't fail me this time either!  Within seconds I found my recipe...and after tasting it...I knew she would've been proud!   Of course..as you will see throughout this blog my picture taking skills of food aren't that great....but I am going to keep trying to get better! 

So without further ado....I present my first food entry to this blog and boy was it a good one!  This red velvet cake was so delicious and ooooo sooooo velvety!  Once you slather it in cream cheese frosting ......it's a red and white slice of yumminess!   Everyone loved it, including my Dad!  Happy, Happy...DAD (Mom picked a good cake!!)  xoxox

Red Velvet Cake

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
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

Preheat oven to 350 degrees.

Grease and flour two 8 inch cake pans.

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.

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.

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

Sift sugar and set aside.

Beat cream cheese and butter on high until creamy. Add vanilla.

Then, add the sugar in batches. Scrape down the sides in between each addition.

And frost.

ENJOY!!!!



~Gianna~