Until last year, I had always thought that there was this big secret to red velvet cake.
I didn’t think it was chocolate, I thought the flavor was just “red,” so when I found out that it is just chocolate and red food coloring, it made red velvet cake a little less magical. That’s when I looked it up to see why anyone would ever just add red food coloring to cake.
Apparently, “the reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk.” Did you guys know that? I had no idea. Now, though, people just add food coloring to make the red tint. Before food coloring, bakers boiled beets as homemade food coloring. Cool, huh?
Well, there’s my lesson for the day! Let me just tell you how good this cake is. SO good! I love how thick it is and the pieces of chocolate chip are delicious. The cake isn’t super sweet, but the frosting is, so it goes perfectly with it. The frosting is amaaazzinnng. I was so proud of myself because I always seem to mess up cream cheese frosting, but this is the first fail-proof cream cheese frosting recipe that I’ve found. So creamy, thick, and just plain yummy! I made this for my friend’s birthday and she loved it!!!
Red Velvet Cake
- 4 eggs
- 1 ½ c. brown sugar
- ½ c. olive oil
- 1 package instant chocolate pudding
- 1 tsp. salt
- ¾ tsp. baking powder (double if baking at low altitude)
- 2/3 c. cocoa powder
- 1 ½ c. flour
- 1 c. sour cream
- ½ c. water
- 1 c. mini chocolate chips
- 2 tsp. red gel food coloring
1. In a large bowl, beat together eggs, brown sugar, and olive oil, and instant pudding mix, creaming until very well mixed.
2. Add salt, baking powder, cocoa powder, and flour. Beat just until incorporated.
3. Add sour cream and water, and beat again just until incorporated.
4. Fold in mini chocolate chips, then scoop batter into a bundt pan which has been generously greased and floured (use cocoa powder, instead of flour, for a nice chocolatey finish to the outside of your cake).
5. Bake in an oven preheated to 350 degrees for 40-45 minutes, or just until the center part of the cake ring springs back to the touch. Watch your cake closely! You don’t want to overcook it! Once cooked, wait for the cake to cool to the touch before turning it out onto a cooling rack. Allow to cool, then cover tightly in plastic wrap and store in the fridge overnight before frosting.
The Best Cream Cheese Frosting
- 2 sticks butter
- 8 oz. cream cheese
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 Tbsp. milk
1. In a large bowl, beat together butter and cream cheese until very light and fluffy.
2. Slowly add powdered sugar until well mixed. Add vanilla extract.
3. Tip in a Tablespoon or two of milk, if needed to make frosting piping consistency (soft but not drippy). 4.Spoon into a large plastic zip-top bag. Snip a 1-inch hole in the corner of the bag and pipe giant frosting petals onto cooled cake. Enjoy!