Red Velvet Cake

As the group continued to grow, March brough the name “The Daring Bakers” and the group’s first logo (no longer in use). The group decision was to bake Red Velvet Cake.

The recipe chosen is from More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen.

For a .pdf version of the recipe, click here.

Yield: one 8″ / 20cm 3-layer cake, serves 12 to 14.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling time: 2 hours


2 large eggs
1 1/2 cups / 300g / 10 oz sugar
1 1/2 cups / 360ml / 12 fl oz vegetable oil
1 tsp white vinegar
2 1/2 cups / 315g / 11 oz cake flour
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup / 240ml / 8 fl oz buttermilk
1 tsp vanilla
5/8 oz / 18g bottle red food coloring


Preheat the oven to 350°F / 175°C / Gas Mark 4.

Grease 3 x 8″ / 20cm round cake pans.

In a large bowl, cream together the eggs, sugar, oil and vinegar.

In a separate bowl, sift the cake flour, baking soda and cocoa together.

Add the flour mixture to the creamed ingredients while beating.

Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.

Pour batter evenly between cake pans and bake for about 25 minutes. Press lightly; if the layers are springy, then the cake is done.

Transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting


8 oz / 225g cream cheese, softened
115g / 1 stick / 1/2 cup / 4 oz butter
1 lb / 450g / 3 2/3 cups confectioners’ / powdered / icing sugar
1 cup / 100g chopped pecans
1 tsp vanilla extract


Combine the cream cheese and butter and melt over very low heat.

Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk.

Spread frosting on the top of two of the cooled cake layers and stack all three layers. Spread remaining frosting over the top and around the sides of the cake.