Lady in Red, Red Velvet That Is.

Red Velvet Cake. A classic, a trend, something that seemed so out of reach. Where the hell do you get a decent Red Velvet in Southern California? I've crossed paths with some nasty versions in my life, ones I'd rather not think about anymore. I've attempted red velvet cupcakes once before, and they were good, no doubt. But this?!?!?! This was A-M-A-Z-I-N-G! The cake was uber moist, full of flavor and will you look at that red! That is a red if I ever did see one.

Red Velvet Cake

Yields: 1 two-layer or three-layer cake

Recipe from Pinch My Salt, which can be found here.

2 1/2 cups sifted cake flour

1 tsp. baking powder

1 tsp. salt

2 tbsn. cocoa powder (unsweetened)

2 oz. red food coloring

1/2 cup unsalted butter, room temperature

1 1/2 cups sugar

2 eggs, room temperature

1 tsp. vanilla extract

1 cup buttermilk, room temperature

1 tsp. white vinegar

1 tsp. baking soda

If this isn't red, I don't know what is:

Preheat oven to 350 F. Butter and flour two 9-inch or three 8-inch round cake pans, set aside. Sift together the cake flour, baking soda and salt into a medium bowl, set aside. In a small bowl, mix the food coloring and cocoa powder to form a thin paste without lumps, set aside.

In a large bowl using a hand mixer or stand mixer, beat the butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in the vanilla and red cocoa paste, scraping down the bowl as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk, alternating between both until well combined. Make sure to scrape down the bowl.

In a small bowl mix together the vinegar and baking soda (it will fizz). Add it to the cake batter and combine well. Working quickly, divide the batter evenly between the cake pans and place them into your preheated oven. Bake for 25 - 30 minutes until done or until an inserted toothpick comes out clean. Cool the cakes in their pans for 10 minutes, then gently invert them onto a wire rack. Cool completely before frosting.

A lame attempt at trying to "crumb coat" the sides of the cake, but alas I didn't have enough excess crumb:

Cream Cheese Frosting

16 oz. cream cheese (2 sticks), room temperature

1/2 cup unsalted butter (1 stick), room temperature

1 tsp. vanilla extract

2 1/2 cups powdered sugar, sifted

pinch of salt

With an electric mixture, blend together the cream cheese and butter until smooth. Turn mixer to low speed and blend in the powdered sugar, salt and vanilla. Turn mixer on high until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, before use bring back to room temperature.

Definitely diggin' into this baby: