Caught Red Handed

I must admit...the first time I had Red Velvet cake, I was underwhelmed. After all the hype, all the talk, I just didn't "get" it. Turns out, it wasn't a very good version of this popular little treat. My second attempt at the recipe yielded a much more favourable result and with the upcoming fundraiser in mind, I decided to transform a red velvet cake into some delicious cake pops!

First, the ingredients:

Sift together the flour, cocoa and salt. (n.b. if you happen to be married to a police officer, he may whine that it's "hard" to sift using a sieve, and I promise it's not...it's much easier to leave him watching the hockey game!)

Once that's taken care of, it's time to cream the butter in a stand mixer.

Then, mix in the sugar in at medium speed until everything is nice and fluffy (about 2-3 minutes.)

Add the eggs one at a time, mixing well in between and beat until smooth.

Next, measure out your buttermilk. At low speed, begin adding the flour mixture. Alternate adding thirds of the flour mixutre with half of the buttermilk. So: 1/3 flour mix, 1/2 cup of buttermilk, 1/3 flour mix, 1/2 cup buttermilk, 1/3 flour mix. Mix until everything is smooth.

Add the vanilla and food coloring. (n.b. you can use gel or liquid, I use gel)

Isn't it pretty?

In a small bowl, mix together the baking soda and vinegar.

Put the whole thing into your prepared pans and bake at 350 F until a toothpick comes out clean!

Generally, for this recipe, I recommend two 9 inch round pans. As you'll notice, I've used a great big 12 inch pan for this recipe, mostly because I don't particularly care about the final appearance. Just be sure to line your pan(s) with parchment paper and oil/flour.

Bake it up and frost with your favourite cream cheese or white chocolate icing! :)


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Red Velvet Cake

2 1/4 cup cake flour (not the self rising kind)
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 cup of butter, room temperature
2 large eggs at room temperature
1 1/2 cups of sugar
Red food coloring (I used Wilton "No Taste" Red gel)
1 tsp vanilla extract
1 cup of buttermilk, room temperature
2 tsp white vinegar
1 tsp baking soda

Sift together the flour, cocoa and salt in a separate bowl.

1. In stand mixer, beat the butter at low speed until creamy.

2. Add sugar; mix on medium speed until fluffy, about 2 to 3 minutes.

3. Add the eggs 1 at a time, mixing well after each.

4. Beat in the flour mixture in thirds, alternating with the buttermilk. Beat in a third of the flour mixture, then half the buttermilk, and so on. Begin and end with the flour mixture.

5. Add food coloring and vanilla


6. In small bowl, stir together vinegar and baking soda. Stir into batter.

Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean (about 30 minutes.) Cool in pans for 10 minutes.Remove from pans and peel parchment paper from the bottom (if you used it.)

Cool completely, ice and enjoy!