My goal for today was to use some of my new White Lily flour, and since I had some red food coloring on hand, I picked a red velvet cake recipe from The Purse Forum. Yes, you read that right.
The cake was terrific! I did make a few changes. I used a tiny bit less oil (I was running low) and added some butter extract. I figured if I was using red food coloring, why the heck not add butter extract too? But it’s optional. What’s not optional for this recipe is White Lily Self Rising flour. If you just feel like making a good red velvet cake, there are others which use all purpose. But this cake was an exercise in using low protein/soft wheat flour — something I’ll be using more often in cakes. In fact, I’ll probably go buy some non-self-rising White Lily today.
And for the record, here’s another excuse to buy the White Lily Self Rising – Shirley Corriher’s biscuits.
Red Velvet Cake Made With White Lily
- 2 1/2 cups White Lily Self Rising flour
- 1 teaspoon baking soda
- 2 tablespoons natural unsweetened cocoa powder use natural rather than dark or Dutch
- 1 1/2 cups granulated sugar
- 1 1/2 cups vegetable oil I used 1 1/3
- 1 teaspoon vanilla
- 1/2 teaspoon butter flavoring optional
- 1 1/2 oz red food coloring
- 1 teaspoon vinegar
- 1 cup buttermilk room temp
- 2 eggs room temp
- 4 ounces butter softened
- 16 oz cream cheese softened
- 2 1/2 cups sifted powdered sugar**
- 2 t. vanilla
- 2 teaspoons fresh lemon juice
- Preheat oven to 350 degrees F. Spray three 9 inch cake pans with flour-added cooking spray or grease and flour and line with parchment rounds.
- Sift together self-rising flour, baking soda and cocoa powder. Set aside. In mixing bowl, stir together sugar, oil, vanilla and butter flavoring (if using). Using an electric mixer, beat in eggs, one by one, beating 30 seconds after each egg. Stir in red coloring and vinegar. If you are using a stand mixer, remove bowl from stand at this point.
- By hand, stir in half of the flour mixture. Slowly stir in all of the buttermilk. Stir in remaining flour mixture. Stir until fully incorporated and batter is smooth. You could also use low speed of mixer - I just prefer doing this by hand. Pour into cake pans. Bake for 25 minutes or until cake springs back lightly when touched and toothpick inserted comes out clean (test your cake when it starts to smell).
- Let cool in pan for 10 minutes, then flip onto a cooling rack and cool completely.
- Prepare frosting. Beat together softened butter and cream cheese, stir in sugar, then beat until fluffy and light. Beat in vanilla and lemon juice. This frosting is not terribly sweet, so feel free to add more sugar as desired. I like a strong cream cheese flavor.
One more note. If you are looking for a really great sifter – buy one of these. It may seem expensive, but it will change your attitude about sifting! That is, if you have a bad attitude toward sifting, as I did. This one is actually fun to use and makes the job easy.