Hello, Every Birdie. Today we are going to be doing a recipe that made me have anxiety, a Red Velvet Cake, with Cream Cheese Frosting. Cream cheese frosting is one of the hardest frostings ever. At least in my opinion. I am always fighting it, and it always ends up winning. This time is no exception. But at least it tasted good. 

We are once again going to be following a Betty Crocker recipe, for the cake. And for the frosting, we are going to be using Baker’s Brigade’s “The Perfect Crusting Cream Cheese Frosting.” When I talk about the cream cheese frosting and it not working, I am not saying that the recipe was at fault. And neither am I. The one at fault is a thing called “humidity.” The humidity for that day was extremely high and trying to decorate a cake in a kitchen that doesn’t have AC can be a bit challenging but in the end, it turned out really well. And the frosting was not to sweet, so that was a plus. 

For the filling, we are going to be using a pineapple filling from “My Cake School.”

Now onto the cake making itself. The recipe and the measurements for both the frosting and the cake will be in the description down below. 

For the cake recipe, you are going to need

• Flour
• Sugar
• Baking cocoa
• Baking powder (I ran out of baking powder at the last second. And I was able to find a quick substitute. For each teaspoon of baking powder, you want ¼ teaspoon of baking soda and ½ teaspoon of vinegar. My mom taught me that when you are doubling or tripling a measurement you just take your base measurement and do it the number of times you are doubling it. So for this recipe, you need 1 tablespoon of baking powder. There are 3 teaspoons in a tablespoon. So you are going to measure out the baking soda and vinegar 3 times. Also, you don’t want to combine the 2. Put the Vinegar in with the wet ingredients, and put the baking soda in with the dry ingredients. Unless you want to see a volcano and have your kitchen smell like vinegar for the rest of the day. )
• Salt
• Vegetable oil 
• Buttermilk (a cup of milk + tablespoon of vinegar or lime/lemon Juice)
• 1 Bottle (1 oz) of red food coloring ( I had forgotten red food coloring when we went to the store. But I knew that we had Grenadine in the fridge. So I used 1 oz of that. 
• Eggs

Preheat your oven to 350℉. And grease your pans. For this recipe, I am using 3- 9 inch pans. 

The baking of the cake is not that hard. Mix together your oil and sugar. Add in your eggs one at a time. This is where I added my Grenadine. 

Then you are going to add in the dry ingredients, flour, cocoa, baking powder (or soda if you going with the recipe that I am providing), and salt. In small increments alongside the milk. Starting and ending with the dry ingredients. 

Beat everything together until it is almost combined. Then with a spatula, you are going to mix it by hand. Make sure that you have all of the flour mixed in. 

Evenly distribute your cake batter. You can do this in many different ways. YOu can grab an ice cream scoop and count out how many scoops for each. Or you can get your scale out and measure it out that way. Either way is perfectly fine and they both work equally well. 

Bake the cakes for 25 to 35 minutes. DO not rotate these cakes. If you open the door and change the location of your cakes, you may end up with an uneven cake. Let your oven do its job. 

Once the cake is out of the oven, you are going to let it cool down in the pan for about 30 minutes. 

As it is cooling down in the pan we can move on to making the frosting.  And the link to the frosting will be down in the description below. 

For this recipe, you will need:

• Butter, Softened (at room temp. For about 30 minutes)
• Cream Cheese softened
• Shortening
• Vanilla extract
• Confectioner’s sugar 
• Salt

For this recipe, you are going to want to start off by creaming together the butter, and cream cheese, and shortening for about a minute on medium speed. Just until it is creamy. 

This step is crucial. You are going to add in the rest of the ingredients slowly. Until they are combined. And then you are going to beat them for 4-6 minutes. Yes this seems like a long time. But trust me, it works. Again the problem I had with this, was not the frosting recipe. It was the humidity that was in my kitchen. This recipe tasted really REALLY good. 

I put the frosting in the fridge. Until I was going to use it again. 

After 30 minutes was up. I carefully removed the cakes from their pans and let them cook for another 30 minutes. When that time was up. I wrapped them in plastic wrap and put them in the freezer so that they would be cool when I decorated them. 

This was the first time that I made a cake ahead of time. I knew that I wasn’t going to have much time to bake and decorate the cakes the day before my parent’s anniversary. And I knew that I couldn’t make it two days before their anniversary because it was the 4th. I looked at it and researched the heck out of how to freeze cakes and cool frostings. I knew that I had to make this cake on the 3rd. Because that was the only time I had. 

I was determined that I was going to decorate it on the 5th. 

On the 5th I made my pineapple filling that was going to go in the middle of the cake. I loved the flavors of this cake. I understand that not everyone likes them but for our Lauo-themed party, it was perfect. 

This is such a simple recipe. It comes from a website called “My Cake School.” But so good. 

You will need:

• Crushed pineapple
• Granulated sugar
• Cornstarch

Combine all 3 of these ingredients in a saucepan and cook over medium heat. 

Once the mixture begins to boil, stir constantly until it starts to thicken. This takes about 1 to 2 minutes. 

Before you put it on your cake, you have to cool it completley. Feel free to stick it in your fridge to help you cool it. 

Once you have your filling cooled. You can crumb coat your cake. This is a light frosting layer that usually catches all of your crumbs. I filled my cake with my filling and frosting. And let it firm up in the fridge overnight. 

The day of the 6t, was a very humid day and it was a battle. I ended up finishing the cake. It didn’t look how I thought it would. And I was afraid that it would have a strong vinegar flavor to it. But it did not. 

While serving the cake, my mom said that it was one of the best cakes I had ever made. This one comment made the whole experience so worth it. I was so anxious about the taste and the look of it. But in the end, all that matters is if it tastes good or not. Because I don’t want to throw away food. 

Sorry for this long post. I just really wanted to share with you my trials and errors in cake making. I wanted to give you all encouragement. That no matter what your baking skill is you should never give up. No person is going to master baking overnight. I was honestly so happy with this recipe. It took a lot of time, but I am glad that I didn’t do it all at once. 

I hope that you like these recipe. Feel free to check out the description down below. See you in the next recipe. Thank you.

Show the original Cake author some 💖💖💖 Betty Crocker

Show the original Filling Author some 💖💖💖 My Cake School

Show the Orignal Frosting Author some 💖💖💖 Bakers Brigade

Here is a printable version of the cake recipe: on the blog

Here is a printable version of the filling recipe: on the blog

Here is a printable version of the frosting recipe: on the blog

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