I told Brad that Valentines day celebrations are starting now! How else are we supposed to get through all the awesome recipes that keep popping up all over the internet and pintrest? I feel like its totally okay to make Valentines day recipes before Valentines day, but once its over its over and we have to wait a whole nother year! So here we are!
And I don’t know if I can blame it on the pregnancy cravings, or if its because of all the valentines recipes I’ve seen lately on pinterest, but the other night, out of the blue, we decided that we had to have a red velvet cake…at any cost.
So at 7pm we started makeing this oooey goey perfect red velvet sheet cake….and then ate half of it before going to sleep that night!
It was easy, we had all the ingredients for it, and it came together in a snap! Apperently your supposed to leave it flat in a 9X13 pan, but we wanted a two layer cake, and didn’t have a round pan, so we opted to cut this sheet cake in half, spread a layer of frosting in between, and very carefully place the top layer on. It was a little tricky, but worth it. If your not feeling so adventures feel free to do the first option!
I didn’t know that I even liked red velvet cake until our good friends made a white cake last year, and some how managed to stick a red velvet cake heart in the middle of it…it looked something like this.
…Ours didn’t look as awesome as that, but satisfied the craving:)
Red Velvet Cake with Cream Cheese Frosting
*Note: The red food coloring may seem a little much, but its worth it and gives the cake its deep red color. That being said, we only used half an oz and it was still plenty red!
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or 1 cup milk with 1 T. of lemon juice extract or vinegar sitting together for 5 minutes)
1 (1-oz.) bottle red food coloring (we only had half a bottle and our cake turned plenty red…so don’t stress if you don’t have 1 oz exactly)
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup canola oil or olive oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda
4 ounces lowfat (neufchatel) cream cheese
1/4 cup lowfat Greek yogurt
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the counter top to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t over bake or the cake will be dry. Set on a wire rack to cool completely.
For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.
Recipe Source: Very slightly adapted from Melskitchencafe.com or click here.