Friday, July 3, 2009

(White & Blue) Red Velvet Cake

Making my red velvet cake reminds me of my daughter. When I was pregnant with her, we decided to announce her gender during Christmas celebrations with each of our families. So I baked 2 red velvet cakes. We asked our parents to cut into the cake to reveal the gender of the baby based on the frosting in the middle of the cake - pink if it was a girl, and blue if it was a boy. Well, we all know how that turned out. Everyone was excited. It was a fun way to announce her coming.

My sister was craving red velvet cake last week. So in commemoration of the 4th of July tomorrow, I decided to bake it today......with blue frosting in the middle. And no, I'm not pregnant with a baby boy. ;)

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 oz red food coloring
3 tsp. white vinegar
1 tsp. butter flavoring
1 tsp. vanilla extract
2 1/2 cups cake flour
1/4 cup cocoa
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk

1) Preheat oven to 350 deg F. Grease and flour two 9-inch round baking pans and set aside.

2) Combine flour, cocoa, baking soda, and salt. Set aside.

3) In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla.

4) Add dry mixture into creamed mixture alternately with buttermilk. Beat until well incorporated.

5) Pour mixture into pans and bake for 25-30 minutes or until toothpick comes out clean. Cool completely before frosting with cream cheese frosting (recipe follows).

4 (8 oz) packages cream cheese, softened
1 cup butter, softened
7 1/2 cups confectioners' sugar
6 tsp. vanilla extract

Combine all ingredients in a large mixing bowl and beat until smooth and creamy.

*Set aside about a cup of the frosting and add your choice of food color to spread in between layers (today, I've added blue food color). The outer frosting will remain white.

(This frosting recipe will leave you with more than you need. You can use the remaining frosting as you see fit. enjoy!)

(recipe adapted from

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