After spending a few days of fun and sun in Chicago, we returned home late yesterday refreshed and rejuvenated. I had chores to attend to, but was dying to bake and couldn’t ignore the fact we had self-rising flour, red food coloring and buttermilk all on hand at the same time. That rarely happens, so I took advantage of the situation and baked a half of a quick and easy red velvet cake.
One of my favorite red velvet cakes is made with White Lily Self rising flour, but not all grocery stores sell it. This recipe is similar, but it’s made with regular Gold Medal self rising flour which you can find just about anywhere. It’s also a stir and bake cake, which means you don’t have to pull out the electric mixer until it’s time to make the frosting. I used cream cheese.
Since we didn’t need a big cake, I baked this small one in a 9 inch pan, halved the cake, and stacked it to make a semi-circle half cake. My only caution is to make sure your 9 inch cake pan is at least 2 inches high. My 9 inch cake pans are all about 1.7 inches high, so I had to make mine in a 9 inch round springform since it’s the only high sided pan I own. I’m sure this recipe would also be great in cupcake cups or maybe even a loaf pan. Hmmm, now I’m really wondering how a red velvet loaf pan would be, so if you try it let me know! The recipe itself makes a very red (unless you muddy it up with dark cocoa), moist, and flavorful cake.
Red Velvet Half Cake
1 1/4 cups self-rising flour (165 grams)
1 tablespoon natural (not dark) cocoa powder
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 teaspoon red wine or any type of regular vinegar
3/4 teaspoon vanilla extract
2 tablespoons red food coloring
1 large egg
1/2 cup vegetable oil
3/4 cups granulated sugar (144 grams)
4 oz cream cheese, softened
2 oz butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Spray a 9×2 inch round cake pan or a 9×2.7 inch springform pan with flour-added cooking spray. If you’re using a springform pan, put some aluminum foil under it and bring it tightly up the sides to prevent possible leakage.
Mix the flour, cocoa and baking soda together in a small bowl and set aside.
Mix the buttermilk, vinegar, vanilla and food coloring together in a liquid measuring cup and set aside.
In a mixing bowl, whisk together the egg, oil and sugar. Using a heavy duty scraper or large spoon, add the flour mixture and milk mixture to the egg mixture alternately in three parts, stirring until flour is mixed in.
Pour batter into the prepared pan and bake for 25 minutes or until a pick inserted in the cake comes out clean. Let cool in pan on a rack for 10 minutes, then carefully remove from pan. If using a springform, you can remove the sides and invert.
Let cool completely.
To make frosting, mix together the cream cheese and butter. Gradually add the sugar. Using an electric mixer, beat until creamy. Beat in the vanilla.
To make a layer cake, cut the cake round in half. Ice one half. Stack second half on top and ice the whole half-cake.