January 4, 2014

Red Velvet Cake

Print Recipe
Photo by Aleksandr Rogozin
Compliments of: June Pagan – Private Chef and Menu Developer310.659.4235


Dry Ingredients:
  • 2 1/2 cups Bluebird Einkorn Flour or Bluebird Einkorn Baking Mix
  • 1 1/2 cups organic evaporated cane sugar
  • 1 tsp baking soda omit if using Bluebird’s Einkorn Baking Mix
  • 1 tsp of sea salt
  • 2 tsp cocoa
Wet Ingredients:
  • 1 cup buttermilk- room temperature
  • 1 1/2 cups grapeseed oil
  • 2 large eggs room temperature
  • 2 tbsp of red food coloring
  • 2 tsp of organic vanilla extract
  • 1 tsp white vinegar
Cream Cheese Frosting:
  • 8 oz plain cream cheese room temperature
  • 2 sticks unsalted butter room temperature
  • 2 tsp quality vanilla extract
  • 4 cups confectioners sugar


Cake Instructions:
  • Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted flour, tapping pans to coat, and discarding extra flour. Combine wet and dry ingredients, blend well. Once the mixture is smooth, pour over two pans, or paper-lined muffin tins. Bake for 25-30 minutes. Let it cool in the pan. Frost with your favorite vanilla or cream cheese frosting.
Frosting Instructions:
  • Combine cream cheese, butter, and vanilla in a mixer. Whip until light, add sugar, then continue whipping until the texture is light. Frost cake and refrigerate. remove from the refrigerator one hour before serving.