This is the story about a birthday cake…..
at an outdoor campsite…..
late at night…..
under a glaring flashlight…..
perched precariously on top of a cooler.
This is how a lovely red velvet cake lived the last few minutes of its life!
As you can tell from the photo, I wasn’t too worried about the resolution and composition of this shot. It was pretty much…..”Take the picture so we can eat it already!”
The only disappointing thing about this cake is that I did not do it justice in the photo. I can’t complain about any other part of it. I made it for some friends’ birthdays which we celebrated on a camping trip last year and it was divine! It was a fun juxtaposition to enjoy a regal-looking cake on a tent-camping trip.
Here’s my lovely red batter. I love watching this color transformation.
One layer baked and leveled.
Can’t have red velvet without the cream cheese frosting, right?
The first layer meets its other half.
In the isolation booth and ready for the reveal at the campsite.
If you think that the cake is too difficult to make, you might find my red velvet cupcake version a bit easier.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined.
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.
Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
Sift sugar and set aside.
Beat cream cheese and butter on high until creamy. Add vanilla.
Then, add the sugar in batches. Scrape down the sides in between each addition.
And frost away.