Miss A Columnist

Allison Cunningham is somewhat of a rolling stone, and a bit of a culture vulture. Growing up in Houston, Charlotte, and Maryland, she obtained her Bachelor's degree at Oklahoma State, and a Masters in London before spending two years on Capitol Hill. After finding her Southern Prince Charming, Allison resided in Charleston, South Carolina, but is now back in the rat-race working on the Hill. She is the former Vice President of Social Affairs for the Oklahoma State Society of DC, and is very involved in her Hill-Centric social life, filled with events, parties, receptions, and happy hours.

Red White and Blue Velvet Cake

As you may have been able to tell from my post on hosting weekend house guests, Southern Prince Charming and I had some friends in town for the weekend. SPC loves having guests because then I take a break from all the healthy cooking I normally force-feed him, to make something a bit more fun and delicious. This weekend we made several things, most importantly was the red white and blue velvet cake.

I got the recipe from a baking website that I love, and have included the recipe below. All of the photos were taken while I baked in the kitchen and tried the recipe for the first time. I can’t really recall if I’ve ever made a red velvet cake before, but if I had, this was only my second shot at it. I made it all from scratch and ended up making a cream cheese frosting instead of the one suggested on the website.  It ended up being a more patriotic take on the Southern favorite.

Red, White and Blue Velvet Cake

Red Cake
6 tbsp butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp apple cider vinegar
1 tsp red food coloring

Red Cake Batter

I found that I had to use much, much more food coloring than anticipated! I have previously made the mistake of using just enough food coloring to end up with a pink cake instead of red. I didn’t make that mistake this time.

Blue Cake
6 tbsp butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tbsp cocoa powder (optional)
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1 tsp apple cider vinegar
1 1/2 tsp blue food coloring

Blue Cake Batter

Cake directions
Preheat oven to 350F and line two 9-inch round cake pans with circles of parchment paper. Lightly grease each one.
Work with the red cake in one large bowl and the blue in another, but make the cake batters at the same time.
In each of two large bowls, cream together butter and sugar. Beat in egg, followed by vanilla extract.
Sift flour, cocoa powder, baking powder, baking soda and salt over the butter mixture. Pour in buttermilk, vinegar and food coloring and beat at a low speed until just combined. Rinse the beaters between bowls to avoid mixing colors, and add in additional food coloring if the color is not bright enough (a paste coloring will give you a strong color than the liquid).
Pour each batter into one of the prepared pans and bake for about 30 minutes, or until a tester inserted into the center of each comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Batter in the Pans

While the cakes are cooling after being baked, feel free to make the cream cheese icing, recipe below:

  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Next, cut each of the two layers in half, making four thin layers. Place the bottom layer on the cake plate, icing on top of it. Be sure to make a thick layer so that it looks good in between the different layers of cake. Continue to lay cake in alternating colors.

Cakes Iced and Stacked

SPC liked it a lot that I put the top of the red layer facing down on the cake plate. He enjoys the texture much more that way, so it’s definitely a trick I would repeat again!

Next, ice the outside of the cake.

The cake iced and ready to decorate

Next, I decided to make it a bit more patriotic on the outside, using blue and red sprinkles, and  a star-shaped stencil. I did half blue, half red… Being the perfectionist that I am, I decided to try and fix one of the red stars that had a bit of sprinkle gone awry. Unfortunately, I wasn’t using my brain, and instead blew a lot of superfluous sprinkles all over the red half of the cake. Oh well, I know better for next time!

Now there was only one thing left to do… pour a glass of milk, cut a piece, and dig in! I highly encourage you to make it on your own, as it was delicious, and a big hit with our guests! Feel free to leave comments below if you have any questions, suggestions, or decorating ideas!


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