Red Velvet Cake

This recipe was inspired by my newest favorite cookbook called ”Tea with Bea”

 

 

Preheat oven to 180c/350f

2 -8”cake pans-round

 

In a Kitchen Aid with a paddle attachment or by using a hand mixer

Beat:

2 Eggs

1 ¼ cups Sugar

1 1/2 teaspoons Sea Salt

Beat to combine, while still beating

Slowly Drizzle in:

1 cup Coconut Oil

Stir in 1 teaspoon Vanilla

 

In a separate bowl combine:

3/4 cups Buttermilk

2 teaspoons Baking Soda

2 teaspoons Apple Cider Vinegar

set aside.

 

In a separate bowl add:

1 2/3 cups Flour

2 tablespoons Cocoa Powder

 

Alternately add buttermilk mixture and flour mixture to the egg mixture mixing well after each addition until all is combined.

Add :

Red food coloring one drop at a time until you have your desired shade of RED!!

Pour into cake pans.

Bake for 25-30 minutes or until a wooden skewer inserted into middle of cake comes out clean.

 

Cool on wire rack.

 

Cream Cheese and Marscapone Frosting

 

1/3 cup Cream Cheese

1/3 cup Marscapone

21/2 cups Icing/Confectionary sugar

splash vanilla

 

Beat until smooth.

Frost Cake !

Remember This?

chocolate-cinnamon-buns