So, my birthday is coming up...TOMORROW!
I've never really been a huge fan of my January/Winter/not even a month after Christmas birthday. I'm so very thankful that I was born! Don't get me wrong. I'm just NOT a winter person...dry skin, dry/frazzled hair, dangerous weather (beautiful the first time around...that's it!), less sunshine,... It's just NOT me! To add to the mess, my daddy (although celebrating in a MUCH better place) is not here with me. And, yes, I know I'm being selfish, but isn't that what birthdays are for?
Needless to say, I'm always down and out and trying to get out of this rut in January, February, and sometimes March. It hasn't seemed to change, however hard I may try before my "blah season" begins.
I admit...I'm a sure sign of a "Negative Nellie" this time of year.
With that, do I seem very interested in the fact that my birthday is tomorrow?!
Didn't think so.
However, because I'M TRYING to get out of my rut, I decided to search for some "sweet" ways to change my attitude. I came upon this...
(compliments of www.bakerella.com)
Velvety and yes … red.
And delicious. And moist. And one of my favorites.
It’s covered in cream cheese frosting that’s to die for. Help me.
There’s something about a red velvet cake that always makes me feel good inside. And it’s not just the taste. It’s the memories it brings of family and holidays and home. But it doesn’t have to be saved for special occasions. I think it should be loved all year long.
Red Velvet Cake
2 1/2 cups all purpose flour
2 cups sugar
1 Tablespoon cocoa
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
2 cups sugar
1 Tablespoon cocoa
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 and flour two 8 inch cake pans.
- Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside.
- Place all the dry ingredients in your mixing bowl and stir together really good with another wire whisk.
- 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 minutes or until a toothpick inserted comes out clean.
- After about ten minutes, remove from pans and cool completely on a wire rack. I also cover in plastic wrap while the cakes cool.
- Then make the frosting.
Note: This cake has a pretty good amount of oil and is really moist. I haven’t tried this one with cake balls yet. But, if I did, I would either use less oil or less frosting to mix together. Next time I make it, I’ll do a little experimenting.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 teaspoon vanilla
6 cups confectioners’ sugar
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 sugar in batches. Scrape down the sides in between each addition.
- And frost away.
Red Velvet brings back some wonderful memories of my Meme (who went to celebrate with my Daddy, shortly after him...last winter). She loved baking my birthday cake and my special request was ALWAYS her RED...VELVET...CAKE!
After a morning of self-therapeutic online browsing, my days have brightened a bit. I'm looking forward to trying my hand at my birthday cake tomorrow!
