Monthly Munchies: February

Red Velvet Cake




  • 2 ⅔ cups of plain cake flour
  • 2 tbsp of cocoa powder (unsweetened)
  • 1 tsp of baking soda
  • A pinch of salt
  • ½ cup of unsalted butter (softened)
  • 1 ½ cups of superfine white sugar
  • 2 eggs
  • 1 cup of vegetable oil
  • 1 tsp of white vinegar
  • 2 tsp of vanilla extract
  • 1 cup of buttermilk
  • 2 ½ tbsp of red food coloring



  • 14 oz of Philadelphia cream cheese
  • ½ cup of unsalted butter
  • 1 ½ tsp of vanilla extract
  • 4 cups of powdered sugar


Cake Instructions:


Step 1- Start with preheating the oven to 350. Prepare two round cake pan by buttering the sides and base and dust with cocoa powder.

Step 2- Sift all of the dry ingredients; then in a mixing bowl whisk to combine.

Step 3- Next place the butter and sugar in a bowl and mix with an electric mixer; mix until smooth.

Step 4- Then add eggs one at a time while mixing. (it may look curdle at first but mix until smooth)

Step 5- Now add vegetable oil, vinegar, vanilla, butter, and red food coloring. Beat until fully combined and smoothed.

Step 6- Next it’s time to add the dry ingredients to the rest of your mixture. If done by hand it may be best to add a little of the dry ingredients at a time. However, no matter how you are mixing the ingredients make sure you do not over mix it; it is ok if there are some small lumps here and there.

Step 7- Divide the batter evenly into the two cake pans. Bake for about 25-30 minutes on the same shelf or until the use of a toothpick comes out clean from the center of the cake. Then once done let the cake cool in the pan for 10 minutes then allow it to cool on a cooling rack.


Frosting Instructions:


Step 1- Mix together cream cheese, butter, and vanilla for 3 minutes (this makes it smooth and changes the color from yellow to almost white)

Step 2- Add icing sugar and mix for 2 minutes or until the frosting is light and fluffy.


Frosting Cake Instructions:


Step 1- Cut off the top of the cake using a serrated knife.

Step 2- Then spread 1 ½ cups of frosting on one cake and the other. 

Step 3- Next spread the frosting on the top and sides with the remaining frosting.





*Recipe adapted from “recipetineats.”