Red Velvet Cake!


My Hunny's birthday is coming up this weekend! And to spoil him, I asked what kind of birthday cake he wants. I made a chocolate cake with vanilla icing for his dad's birthday on New Year's Eve. Hunny asked for Red Velvet cake with chocolate frosting and coconut on top. I don't think I've ever seen that combination, but it's his birthday so that's what I'm making!
I looked up in the trusty Better Homes and Gardens for a Red Velvet recipe. I don't think I had ever had this kind of cake before I moved down south. It is one of my favorites. It's not very hard to make from scratch either. Here's the recipe from Better Homes and Gardens.

  • 3eggs
  • 3/4cup butter
  • 3cups all-purpose flour
  • 1tablespoon unsweetened cocoa powder
  • 3/4teaspoon salt
  • 2 1/4cups sugar
  • 1 1/2teaspoons vanilla
  • 11 ounce bottle red food coloring (2 Tbsp.)
  • 1 1/2cups buttermilk
  • 1 1/2teaspoons baking soda
  • 1 1/2teaspoons vinegar
    1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inch round baking pans; set aside.
    2. In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
    3. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
    4. Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
    5. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.


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