My aunt says that unfortunately she has never found red food coloring on sale.
I know the gloves are weird... but I had no red food coloring on my hands afterwards.
I woke up this morning and I decided I was going to make a cake. Now not just any simple boxed cake (as Justin had hoped) I decided I was going to tackle a red velvet cake. I found a great recipe on Bakerellas (www.bakerella.com ) website so I dove in. I called my Aunt Bobbye this morning and consulted her (since she is known for her red velvet cake and chocolate cake). She told me that the recipe was correct and that I did need 2 ounces of red food coloring. Now I’m not sure if y’all know this because I didn’t…. 2 ounces is 2 bottles of red food coloring and I am not talking about the little ones that you find in the boxed set with the blue and green I’m talking the sold separately ones. (wowsa… a new baking fact that I am tucking away).
On a separate note Happy Birthday to my cousin Jodi who turned 22 today! She goes to Ohio State (which I do believe the colors are red and white?). I remember every year we had red velvet cake for her birthday. Her mom (Aunt Bobbye) would make it for her and my family would come to their house and celebrate. I wish I could send you a piece Jodi but in celebration of your special day I will just eat one instead
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs
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 two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients (including food coloring) and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl ( I used my kitchen aid stand mixer) and stir well
- 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 30-35 minutes (mine were done at 33 minutes) or until a toothpick inserted comes out clean.
My first attempt at red velvet cake looks pretty good so far.
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 powdered sugar in batches. Scrape down the sides in between each addition.
- And frost away.
Let’s hope this is a winner because it is coming with us to Sunday night dinner!
