Tuesday, May 3, 2011

Red Velvet Cake

I mentioned in my last post that Phily and I made turkey, stuffing, mashed potatoes and red velvet cake for Easter. I decided to start with the dessert first. It's the best part of the meal!

My Mother-in-Law and I decided we needed to have red velvet cake for Easter. We also wanted some type of creative design. I had seen some pictures of Easter basket cupcakes. How about an Easter basket cake!!??! Here's how it turned out... 

Red Velvet Cake
Source: Adapted from Paula Deen's Grandmother Paul's Red Velvet Cake
Servings: 16-20

2 eggs
2 cups sugar
2 tablespoons cocoa
2 ounces red food coloring
2 sticks (1/2 lb) butter
2 1/2 cups cake flour
1 teaspoon salt 
1 cup buttermilk 
1 teaspoon vanilla 
1/2 teaspoon baking soda 
1 tablespoon vinegar
Preheat oven to 350 degrees. 

 Beat eggs. Add sugar and cream together.

Mix cocoa and red food coloring. Add to creamed mixture.

Add butter to creamed mixture. Mix well. Helpful Hint: soften butter for easier mixing.

Sift flour and salt. Add to creamed mixture alternately with buttermilk.

Blend in vanilla.

Combine soda and vinegar (you will see some fun fizz!). Add to creamed mixture.

             Batter                                     Baked              
 Pour batter into three 8-inch round greased/floured pans. Bake 20-25 minutes, or until tests done.

Cream Cheese Frosting
1 eight ounce package cream cheese
1 stick butter, softened
1 cup marshmallow cream
1 sixteen ounce box confectioner’s sugar

Blend cream cheese and butter. 

 Add marshmallow cream and sugar. Blend together until pale and fluffy (about 4-5 minutes).

Spread frosting between layers, on top of and on sides of cooled cake.

Decorating the Cake

Now for the fun part......

I bought some adorable flowers, chocolate Easter eggs, colorful sprinkles and edible grass. I bought an Easter basket and cut off the handle as well.

I had a blast decorating this cake.

The finished product!

The cake was very moist and dense (which I like!) and had great flavor. The frosting was to die for. It was very smooth and creamy. I think the marshmallow cream gave it the smooth and creamy texture. I'll be doing this recipe again!


  1. So darling! Too cute to eat :) And I'm making the honey buttermilk bread again this week - I've decided I need to start passing it out :)

  2. Thanks Hilary! And I am so glad about the bread! :)


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