Oh my gosh, C turned 19 and we had a birthday party for him. He wanted a Red Velvet Birthday Cake and I tried to get one ordered for him so he could have something he wanted.
The local grocery store does not make that kind of cake. I had to improvise so I made the cake from scratch.
It took me all day to make. Okay, maybe not all day.
I was trying to make dinner and make the cake at the same time. So it felt like all day.
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What's so special about a Red Velvet Birthday Cake
The flavor and a whole lot of red food coloring.
What makes Red Velvet have its unique flavor?
Red Velvets unique flavor comes by less mild cocoa, also a reaction from the cocoa, vinegar, and buttermilk does give its unique a red tint.
The girls wanted to decorate the cake. I think they did an awesome job.
I've heard that it is hard to make a red velvet cake but I didn't think so. I think what the reason why it might be hard is that you have to use a few dishes and separate some of the ingredients.
You do not put all the ingredients in the same bowl at the same time.
Let's just say my kitchen was a disaster area but it was worth it to get that cake made for my sons birthday.
Sift together the cake flour and salt.
In a separate bowl stir together the buttermilk, vanilla, baking soda, and eggs
In a separate small bowl, mix together cocoa and red food coloring.
This recipe calls for 1 1/2 fluid ounces. I only put in about 8 drops that is why it was not very liquidy enough to stir.
Red food coloring is supposedly edible and safe but in research, it has been found to increase hyperactivity in some children.
Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.
Pour in the red mixture and beat until combined.
I Poured the batter in a casserole glass dish and used a knife to even out the surfaces.
Bake until done. Finally, it seemed forever to get to this point.
This Red Velvet Birthday Cake was moist and delicious to eat
Nonstick baking spray
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar
1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks of unsalted butter
1 cup granulated sugar
- Preheat oven to 350 degrees F. Spray a large sheet pan with nonstick baking spray.
- Sift together the cake flour and salt. set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
- In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until combined. Pour in the red mixture and beat until combined
- Pour the batter into the cake pan. Bake for 20 minutes.
- Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
- Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
- Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool. Add vanilla once cooled.
- In a bowl cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined.
- Ice the cake and top with raspberries.
In conclusion, I would definitely double the icing especially if you are going to ice the sides of the cake.
What would you do differently with this cake?