Eugenia Hart-Mitchell, With the Mitchells Realty's video: EASY Homemade Red Velvet Cake Recipe EugeniaCooks

EASY, Homemade Red Velvet Cake Recipe! | ++ P O P U L A R U P L O A D S ++ Straightened Natural Hair: https://youtu.be/kbI4bM70CQE Soft, Defined Twist Out:https://youtu.be/EWH8ym0oJN8 Mane Choice Wash & Go: https://youtu.be/EWH8ym0oJN8 SUPER Defined Braidout: https://youtu.be/-6Jp2avpYQI Hello boos! Welcome to the first installment of ! I made this amazing Red Velvet Cake from scratch for Valentine’s Day weekend. It didn’t last very long in my boyfriend’s refrigerator and goes AMAZING with Haagen-Dazs Butter Pecan ice cream! NOMMMYY. If YOU have a recipe you would like to try just leave me a message in the comment section! Ok, so the original recipe is from the amazing cook Monique at www.DivasCanCook.com! Here’s the link to her website and her video on Red Velvet Cake: https://youtu.be/gA9ZjcueUZs I tweaked the recipe a bit by adding a Hazelnut flavored Starbucks coffee and instead of 1/2 a cup, I added a whole cup to help bring out the cocoa powder a bit more! Also, I added much less food dye, I was terrified of having a ink flavored Red Velvet Cake. EEK! INGREDIENTS * 2 cups all-purpose flour * 1 teaspoon baking soda * 1 teaspoon baking powder * 1 teaspoon salt * 2 Tablespoons unsweetened, cocoa powder * 2 cups sugar * 1 cup vegetable oil or canola * 2 eggs * 1 cup buttermilk * 2 teaspoons vanilla extract * 1-2 oz. red food coloring, depends how deep you want the color * 1 teaspoon white distilled vinegar * 1 cup of Hazelnut flavored, black HOT coffee, prepared (don't skip this ingredient) INSTRUCTIONS 1. Preheat oven to 325 F. 2. Generously grease and flour (2) 9-inch round cake pans. Set aside. 3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside. 4. In a large bowl, combine the sugar and vegetable oil. 5. Mix in the eggs, buttermilk, vanilla and red food coloring until combined. 6. Stir in the coffee and white vinegar. 7. Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. (Batter will be thin) 8. Pour the batter evenly into each pan. 9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as cake will continue to cook as it cools. 10. Let pans cool on a cooling rack until the pans are warm to the touch. 11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. 12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate) 13. Frost the cake with cream cheese frosting when the cakes have cooled completely. If you try this out let me know on social media by tagging your food pics with ! I would love to see your creations and share them! xx Eugenia Blog: www.EugeniaSays.com/blog Facebook: www.Facebook.com/EugeniaSays Twitter: www.Twitter.com/RealEugeniaSays SnapChat: EugeniaSays Instagram: www.Instagram.com/EugeniaSays If you prefer a step-by-step with photos and the recipe, checkout my blog post HERE: bit.ly.com/RedVelvetBlog Music Courtesy of: Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037 Artist: http://incompetech.com/