Ah, February, the time for the Annual Chocolate Auction at the church where I work.  Last year I made a chocolate cake, which was delicious.  This year I decided to go all out and make a 3 layer Red Velvet Cake.  It is one of my favorite cakes, and my assistant, The Genius, REALLY wanted to make a Red Velvet Cake, so off I went in search of a recipe.

I found quite a few recipes, but the one on Joy The Baker's blog intrigued me, so we used that for our cake.  I doubled the recipe so I could make three 8 inch layers and keep some back to make a 9x9 glass pan for us (the cake was leaving our house).  This recipe below will make a two layer cake.

RED VELVET CAKE

8 Tablespoons unsalted butter, at room temperature

1 1/2 cup sugar

2 egg

5 Tablespoons unsweetened cocoa powder (I used Ghiradelli cocoa)

4 Tablespoons red food coloring mixed with 2 Tablespoons water

1 teaspoon vanilla extract

1 cup buttermilk (I made my own with milk and vinegar)

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons distilled white vinegar

Preheat oven to 350 degrees F.  Grease and flour two 8-inch or 9-inch round cake pans.  Set aside.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the eggs.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

Although Joy's recipe calls for cooked Fluffy White Frosting, I am a purist, so I went with Cream Cheese Frosting.

Cream Cheese frosting (I found this recipe on Slashfood)  (it is my "go to" cream cheese frosting recipe)

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

Completed cake:

My helper: The Genius

Mix sugar and butter together:

Add the eggs and mix:

In a separate bowl mix together the cocoa, red food coloring and water to make a paste:

Add it to egg, sugar, butter mixture:

Add the buttermilk and flour:

Add the vinegar and baking soda:

Pour into prepared pans:

I made three layers, and frosted.  I decorated with red sprinkles and Dove chocolate hearts.

Since we were taking the cake to a church auction I doubled the recipe and put some in a 9x9 glass pan to keep at home for tasting.  This is what the cake looked like inside...pretty red.

The Genius tasted the first piece, and liked it (do you see his mouth full?)