red velvet cake with coconut cream cheese frosting.

so the origin of red velvet cake comes from "devil's food cake" since a red velvet cake is merely devil's food cake with red food coloring. see, devil's food cake is aptly named because it's supposedly so rich and delicious that it must, to a moralist, be somewhat sinful. this cake, with a frosting so creamy it blankets the cake like silk, is so decadent, it is sinful. 

Red Velvet Cake with Coconut Cream Cheese Frosting

 For each cake layer:

1 1/4 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 T cocoa powder
3/4 cup vegetable oil
1/2 cup buttermilk
1 egg
1 T red food coloring
1/2 tsp white vinegar
1 tsp vanilla

Sift together flour, sugar, baking soda, salt, and cocoa powder.  In a separate bowl, whisk together oil, buttermilk, egg, food coloring, vinegar, and vanilla.  While mixing at medium speed, gradually add dry mixture to wet mixture until just combined.  Fill 8/9 inch cake pan.  Bake at 350 for 30-35 minutes, or until an insterted toothpick comes out clean.  


 8 oz. cream cheese
1 stick butter, room temp.
4 cups confectioners’ sugar
6 T coconut rum

Mix together ingredients with an electric mixer until smooth and creamy.  Ice cake once cooled for at least 40 minutes.  

1 comment:

  1. I really like this one. It was amazing! Thanks :D