Red Velvet Cake

Admit it, you love Red Velvet Cake. A little bit chocolaty, with a flavor as bright as the color, it’s impossible not to fall in love. Especially with swirls of cream cheese frosting. This from scratch recipe is easy and fun.

It’s been a task getting this cake to you, my loves. I meant to tell you about this gorgeous cake last Monday, and then yesterday, but between work and migraines, it’s only today that I am able to reveal it’s indulgent beauty. My co-workers, after a week of harassing me for not bringing them any treats, decided they truly loved me once again when I presented this offering. It’s just so good.

I feel like there’s some sort of food blogger law that says I have to make something red velvet in time for Valentine’s Day. I barely made it, but I really don’t think you should give yourself any restrictions when it comes to this cake. Before it was a national phenomenon, I learned to love red velvet during my days of living in the South where they’ve been eating it for generations. Remember that “bleedin’ armadilla groom’s cake” in Steel Magnolias? They don’t fool around down there, people.

It surprises me how few people actually know what red velvet is made of. I guess most folks are still getting their red velvet fix from the cupcake shop or the local grocery store bakery counter. Making it yourself is super easy, but in my opinion, there are a few things a red velvet cake must have. It’s lightly chocolaty, but it has to have a bit of a tangy flavor as well, which is brought to you by buttermilk and a touch of apple cider vinegar. Red velvet cake also has to be super moist. If it’s dry, it doesn’t count. I just had a piece of this today, six days after baking it, and it was still perfect. This is a stellar recipe from Divas Can Cook.

Gosh, I can really ramble about cake. But these things are important, people. I’m sorry, but cake is serious.

And in case you’re wondering what makes it red, you’re overthinking it. It’s a whole bottle of red food coloring. Your batter should look like Marilyn Monroe’s lipstick. If you’re really into all natural, you can use beets. I’ve never tried it. I’m more into being lazy. If it’s any consolation, there’s half a cup of booze in this recipe, since every time I see coffee in a recipe, I replace it with Kahlua. What could go wrong?

One more rule. You have to have ridiculous amounts of cream cheese frosting. It’s required. 

Anyway, Valentine Shmalentine. I’m not that into it. We’re going to continue our tradition of getting take out and eating on the beach. I suppose I’m in favor of any holiday that gives you an excuse to eat chocolate. Or make red velvet cake. Go for it!

 

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