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Just a simple gal living on the outskirts of Portland making ends meet. I have lived in Portland for over 20 years and I am happy to call it home. On this blog you will find everything from cooking to my crazy life. I hope you enjoy.

Saturday, February 8, 2014

Red Velvet

I love a good layer cake but around my house, an 8 or 9-inch layer cake is going to sit around and harden into a logger's wedge. You know what I mean you always end up with that slice or two that hangs around taunting you...frosting starting to crack…you end up shoveling it in your mouth while standing over the kitchen sink after walking in the door from work…No? Maybe it is just me.
My daughter had a birthday at the end of January and requested Red Velvet Cake for her celebratory dessert it is her absolute favorite that and my Maple Bacon Cupcakes (another post I promise), but this year she went with Red Velvet. Now as I said I hate large layer cakes so what I do is I cut the recipe in half and make a 6 in. layer cake. It makes the perfect amount to serve 6 reasonable slices of cake without leftovers lingering.
I use Sunny Anderson’s Red Velvet Cake recipe to me it tastes the closest to what I remember as a child, and it was easy to half the recipe. I have been using her recipe for years. It is always delicious. I don't make the traditional frosting we prefer Cream Cheese Frosting which is simple enough. Cream together 4 oz. of cream cheese and 1 stick of butter. Once that is creamed together add 1/2 lb of confectioner sugar a little at a time and beat well incorporating the sugar into the butter and cheese add 1 tsp. vanilla extract and blend in well until your frosting reaches a good spreadable consistency.
When you half the recipe it will take 1 fluid oz. of red food coloring.
Make sure you cream things together well.
Make sure you use fresh buttermilk ( I really think that is the secret ).
Add small amounts of flour at a time and blend in well after each addition.
Have your cake pans ready to go and your oven preheated. I line my cake pans with parchment paper and grease and flour the sides. I don't want any sticking.
Bake in 350 degree oven for 20 to 30 minutes. Keep an eye on them it really depends on your oven, and if you over bake them they will be tough.
When they are completely cooled you can frost your cake. Please keep in mind that I sliced off a the pointed/rounded tops on the layers to even them up for frosting. I just didn't get any photos of that part.
Make sure you get the second layer on straight. I always stack my layers bottom side up to give me an even work surface.
I don't know of a way to NOT get crumbs in the frosting. I have just gotten real handy at covering them up.
I think it turned out super cute.
The best part...after blowing out the candles the five of us ate all but one slice, which the birthday girl had for a snack while standing over the kitchen sink on her way to class.
My city got a substantial amount of snow on Friday and more yesterday and the weather forecast is calling for more today and tonight. I was fortunate to be able to get to the grocery store yesterday (thanx to my son and his 4x4) to do my weekly shopping before things got too bad. In my neighborhood we have roughly eight to ten inches of snow. I hope all my friends are off the roads, warm, and home safe.


  1. The cake looks absolutely delish! I think I'll have to try this recipe. I enjoy the cream cheese icing more, too. Happy B'Day to your daughter! ~ Viola

  2. My favorite!! Disappointed I wasn't there!! You would have had to make a second one with this pregnant girl around!!!!