Red Velvet. If you've never tried it, you would probably think that it would be completely bonkers. I mean, its red. Like, really red. There's vinegar in it. And red food coloring. When was the last time you even thought about red food coloring? I know, right!?
But if you've never tried it, you need to. Like right now. Right this very minute. Because red velvet cake is The Business you guys. It's gooooood. In fact, it's so good that the aforementioned strange combination of ingredients suddenly makes sense. In fact, I would go so far as to say that it all makes sense when you have a piece of red velvet in front of you. Life, the world…whatever. The slight hint of acidity, the silken texture…after one bite you're transported into the eye of a silky storm of deliciousness. You think I'm exaggerating, but trust me. You've just gotta try it.
I like to do this one in two separate batches so that I can easily layer the cake before I serve it. That is, if it even makes it to the table. There may or may not have been several incidences where cakes have mysteriously disappeared. Just sayin'.
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Step 1: Things You're Going to Need
You will need the following ingredients:
For The Cake
2 Tbsp butter
1 tsp red food coloring
2 Tbsp buttermilk
1/4 tsp white vinegar
1 tsp vanilla
3 Tbsp sugar
3 Tbsp flour
1/2 tsp baking powder
1 1/2 Tbsp cocoa powder
For The Frosting
4 Tbsp whipped cream cheese
1/2 cup powdered sugar
Step 2: Melt the Butter
Get the butter to a nice soft consistency, being careful not to burn it.
Step 3: Get Your Wet Ingredients Together
Add the vanilla extract and buttermilk and blend well.
Next, beat in an egg. Make certain that the mixture is at a temperature that will not cook the egg.
Here comes the fun part; it's time to add your food colouring (associated red food colouring hijinks are optional but encouraged).
Step 4: Dry Ingredients Are Next
Mix in the sugar and flour until blended, being careful not to overwork.
Step 5: This Is Where the Magic Happens
Add your vinegar and baking powder and blend. You may notice that your mixture fizzes when you do this. This is a good thing. This is the leavening agents working to give the cake that light and silky smooth texture.
Lastly, add your cocoa powder and mix well, again, taking care not to overwork.
Step 6: Nuke It!
If you want to split the batter between two 12 oz mugs (my preferred method), cook for 1 minute at 1000 watts.
If you want to use a single 16 oz mug and try your hand at cutting the layers later, cook for 1 minute 45 seconds at 1000 watts.
When the edges of the cake appear dry and are pulling away from the mug slightly, it is done.
Step 7: Decant and Trim
Allow your cake(s) to cool to room temperature. Once they are cool, decant them onto a plate (you may need to run a knife around the inside of the mug to get it out more easily). Trim the edges of the cakes, and cut them in half to create equal layers.
Step 8: Make Your Frosting
Combine the powdered sugar and whipped cream cheese in a bowl. Mix to desired frosting-esque texture.