Love at First Bite: A Traditional Red Velvet Cake

My favorite birthday was when I turned eight. That year, I got a microscope and a book on human anatomy. I wanted to be a doctor when I grew up. Throughout the year, I spent all my free time collecting bugs, leaves, and anything else that I could put on a glass slide to examine under my microscope. My birthday being in February, Mom always "surprised" me with a Traditional Red Velvet Birthday cake, as this uniquely southern cake is a perfect treat for your favorite Valentine.
Red velvet cake originated during the Victorian era, characterized by a smooth texture enhanced by cocoa. The original "velvet cake" was a reddish-brown cake with a soft, fine crumb that got its color from the natural chemical reaction between cocoa powder, vinegar, and buttermilk. During World War II, when cocoa was scarce, bakers often used beet juice or red food coloring to achieve the color. In the mid-20th century, a Texas company called Adams Extract Company created a red velvet cake kit featuring its red food coloring, which contributed to the cake's wider popularity and cemented its association with the South. Today, there are many variations, but the cake is still cherished for its historical significance and unique flavor profile, and is still topped with cream cheese frosting.

Ingredients for the Cake:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tsp baking soda

1 tsp fine salt

1-2 Tbsp unsweetened cocoa powder

1 ½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

1 oz (2 Tbsp) red food coloring

1 tsp white distilled vinegar

1 tsp vanilla extract

1. Preheat the oven to 350°F and prepare cake pans.

2. Combine dry ingredients, then mix wet ingredients in a separate bowl.

3. Add dry to wet ingredients, mixing until combined.

4. Bake for 25-35 minutes.

5. Cool the cakes.

You can prepare the cream cheese frosting while the cake is cooling.

Ingredients for the Cream Cheese Frosting:

1 lb (16 oz) cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

4 cups powdered sugar, sifted

1 tsp vanilla extract

1. Beat cream cheese and butter, then add powdered sugar and vanilla.

2. Frost the cooled cake layers.

To add some extra zip to your Red Velvet Cake a simple scoop of vanilla ice cream is a great, refreshing side that complements the cake's richness. You can also add a garnish of fresh strawberries or a side of raspberries to give your cake a burst of freshness or sweetened whipped cream. The whipped cream will add a soft, airy contrast to the cake.