Buttercream Bakehouse: red velvet cake

A red velvet cake was a signature dessert at the Waldorf-Astoria Hotel in New York City during the 1920s. Today it is still a classic American dessert and very popular in the South. Essentially a vanilla cake made with a little cocoa, the use of red food coloring, buttermilk and vinegar (that is reactive to the cocoa) gives it a rich, ruby color. But you don't have to bake this little slice of heaven from scratch to get that velvety texture and glorious red hue. We all know I am the queen of all things easy (that didn't come out right) so I added two versions below. Both are scrumptious and when paired with a contrasting rich cream cheese frosting, this cake is sure to be a hit at your next Holiday gathering.

First bake your favorite red velvet recipe or use one of mine below.

Then smother the first layer with plenty of cream cheese frosting.

Shhh...

the secret to making my red velvet cake so good is to add coconut to the middle layer.

It really brings out the sweetness of the decadent cream cheese frosting.

Stack another layer of red velvet cake on top

(my mouth is watering now)

Frost the top and sides generously

Add more coconut goodness to the sides to sweeten it up just a tad more

(you can put the cake on a turntable and tilt it for easier application)

Until it looks like this

(killing me softly here)

I like to add white chocolate (curls, shavings or chips) to the middle, or the top or hey even the sides. It's up to you...the world is your ~~oyster~~ CAKE!