Basic Red Velvet Cake

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Red velvet is a very popular cake flavor, however, there’s so many recipes out there claiming to be the best that it’s easy to get confused… but let me share a secret with you: they’re all very, very similar. They all have buttermilk, vinegar, red food coloring, and a  hint of cocoa. So, here’s a recipe for basic red velvet cake… it’s delicious and guaranteed to please all of the red velvet cake fans you know! 🙂

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1+ tsp. cocoa powder
  • 1/2 tsp. salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 oz. (2 Tbsp.) red food coloring
  • 1 tsp. vinegar
  • 1 tsp. vanilla

Preheat the oven to 350 degrees F. Lightly oil and flour 3 round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

For the frosting:

  • 3 (8 oz.) pkg. cream cheese
  • 2 sticks butter
  • 4-8 cups powdered sugar (depending on how sweet you like it)
  • 1 tsp. vanilla

Beat all ingredients together until well-combined. Frost cooled cake.


“Pi” Cake


I needed to test out a new recipe (for marble cake) and I also wanted to practice piping small letters/numbers on a cake. The cake was for my geometry teacher’s birthday, so I figured that I should probably do something with numbers. So… I wrote the first 100+ digits of Pi on a 9×13 cake 🙂

Mini Red Velvet Brownie Cupcakes


These are so delicious. Last year, I bought some mini red velvet brownies from Walmart and I thought they were yummy so I decided to replicate them. The results were fantastic! These chocolaty red velvet cupcakes are wonderful with cream cheese frosting. Enjoy!

For the mini cupcakes (makes about 24):

  • 1/2 cup flour
  • 1 1/2 Tbsp. cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 3/4 cups brown sugar
  • 1/2 stick (4 Tbsp.) butter
  • 1/3 cup water
  • 1 oz. unsweetened chocolate, chopped
  • 2 small eggs
  • 1 tsp. vanilla
  • 1 1/2 tsp. red food coloring
  • mini chocolate chips

Preheat the oven to 325 degrees F. Line 24 mini cupcake tins with paper liners. In a medium bowl, whisk together flour, cocoa powder, salt and baking powder. Set aside. In a medium saucepan, bring the brown sugar, butter, and water to a simmer. Off the heat, whisk in chopped chocolate until smooth, let cool slightly. Once cooled, whisk in eggs one at a time. Once eggs are combined add in vanilla and food coloring. Add the liquid mixture to the flour mixture and stir to combine. Divide the batter into the cupcake tins and spoon about 1 teaspoon of mini chocolate chips into the center of each cupcake. Bake for about 10 minutes.

Simple Elephant Cake

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I did this cake for my grandma, who asked me if I could do an elephant cake after I posted my very first post. To do the elephant shape, I just found a picture of an elephant at and cut it out and used it as a template on a 9×13 cake. You will need to make the image larger depending on the size of cake you make. Cutting cakes into shapes is surprisingly easy if you follow the steps below.

Here are the steps:

  • 1. Print out your template and cut it out.
  • 2. Bake your cake and remove it from the pan to a baking sheet.
  • 3. Put your (already cooled) cake in the freezer for 30-60 minutes (this makes it easier to cut).
  • 4. Place the template on top of your cake and cut around the edges.
  • 5. Frost the cake with your desired frosting.

Flag Cake


This is a wonderful cake and great for feeding a crowd at Fourth of July parties. It’s a pound cake baked in a half sheet pan with cream cheese frosting and blueberries and raspberries in a flag design. At the party the people were impressed by the taste and appearance of this great and easy cake. (recipe slightly modified from Ina Garten @

For the cake:

  • 18 tablespoons (2 1/4 sticks) butter, softened
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 1 1/2 tsp. vanilla extract
  • 3 cups flour
  • 1/3 cup cornstarch
  • 1 tsp. salt
  • 1 tsp baking soda

1.Heat oven to 350 degrees F. 2.Grease (shortening highly recomended) and flour a half sheet pan (approx. 8×13). 3. Cream butter and sugar until light and fluffy. Beat in eggs, two at a time. Add sour cream and vanilla. Beat in the flour, cornstarch, salt and baking soda. 4. Spread in prepared pan. Bake for 20-30 minutes, or until a knife inserted in the center comes out clean. Let  the cake cool.

For the frosting:

  • 4 sticks of butter, softened
  • 3 (8 oz.) pkg. cream cheese, softened
  • 5-6 cups powdered sugar
  • 2 tsp. vanilla

1. Beat all the frosting ingredients, starting on low speed, then working up to hight until combined.

To assemble:

  • 2 pints blueberries
  • 2 pints raspberries

1. Spread a layer of cream cheese frosting on the cooled cake. 2. Using a toothpick, outline the shape of the flag in the frosting. 3. Using the picture as a guideline, add the stars and stripes. 4. Enjoy your simply delicious cake and don’t forget to share (or eat the whole thing by yourself, that works, too).

Basic Yellow Cake


This is a very yummy basic recipe for yellow cake for all those plain-cake-lovers you know. Some people just love a plain yellow cake, expessially kids. This fits the bill for them just fine. Delicious, light, fluffy, moist… simply wonderful.

For the cake:

  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups white sugar
  • 8 egg yolks
  • 3/4 cup milk
  • 1 1/2 tsp. vanilla2 cups cake flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt

1. Preheat oven to 350 degrees F (175 degrees C). Grease (shortening works like magic) and flour 2 – 8 inch round pans (you could also do a 9×13 or 24 cupcakes). Set aside. 2. In a large bowl, cream togeather the butter and sugar until light and fluffy. Beat in the egg yolks one at a time. Add the vanilla. 3. Combine the dry ingredients in a seperate bowl and add this mixture to the butter mixture alternately with the milk. 4.Pour batter into prepared pans and bake (for 8 in. pans) for 25-30 minutes.

Caramel Mousse


I used this mousse to fill some chocolate cupcakes and topped the cupcakes with some chocolate frosting with caramel ice cream topping mixed in. I seriously think that these may be my new favorite cupcake! So rich and chocolatey and caramely! Looking for a fabulous, easy, and AMAZING  mousse recipe? I now declare your search over! Here is the recipe for the mousse that I would eat plain from a bowl (but it’s even better with the cupcake, check out the Basic Chocolate Cake recipe from my blog for the recipe):

For the mousse (for approx. 24 cupcakes):

  • 1 cup heavy whipping cream
  • 3/4 cup caramel ice cream topping

Beat the cream until light and fluffy, starting on low and working your way up to high (it helps the process if you chill your bowl and beaters before you use them). Beat in the carmel topping. Enjoy your incredibly easy and delicious mousse.