Eats So Sweet

Recently I had a discussion with my bestie about favorite desserts.   We were talking about if we were going to buy each other a dessert, for each other’s birthday….would we know what to get?   I guessed carrot cake or coconut cream pie for her…..and I was right AND she picked red velvet for me and she was correct!   Red velvet cake (well red velvet anything) is probably my most favorite dessert of all time.  Funny thing is I don’t like chocolate…and red velvet is cocoa based…..BUT it’s for sure my favorite!  I think when it’s paired with a cream cheese frosting….I’m in heaven!  Plus who doesn’t love that bright red cake/white frosting combo.  It’s just looks FUN!

And with Valentine’s Day right around the corner….I’ll be posting a bunch of red velvet/dessert recipes for the occasion!   Give them a try on your loved ones…..they will fall in love.

One of my all time favorite red velvet cake recipes comes from Bakerella.  Def check her out…. for all your baking favorites.  She’s truly amazing!  I’ve made her cake many times over the past few years and it’s always raved about!    I’ve made other recipes, but none are quite like hers……moist (I know…..I hate that word too) and delicious.  And her cream cheese frosting  will send you over the edge!

WOW your love this Valentine’s Day with this red velvet cake recipe!  ❤

Red Velvet Cake

2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring

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Preheat oven to 350 degrees. 

Grease and flour two 8 inch cake pans. 

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. 

Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk. 

Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. 

Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. 

Bake for about 30 minutes or until a toothpick inserted comes out clean. 

After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool. 

Then make the frosting. 

Cream Cheese Frosting

8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar

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Sift sugar and set aside. 

Beat cream cheese and butter on high until creamy. Add vanilla. 

Then, add the sugar in batches. Scrape down the sides in between each addition. 

And frost. 

ENJOY!!!!

I can’t forget a shout out to my sister-in-law and my cousin  today!!!  HAPPY BIRTHDAY, GIRLS!!!  xoxoxo

~gianna~