Alright, check out this fire look I’m about to drop!
Y’all know how much I love a good, vibrant piece of art that just *pops* off the screen. Well, I stumbled across this gem, and I just HAD to share it. It’s called “Sally,” and it’s by this artist Thuddleston. Now, I ain’t gonna lie, I don’t know much about Thuddleston, but this picture? Man, it speaks for itself. It’s got this real smooth, almost dreamy quality to it, and the colors are just phenomenal. It’s like a whole mood board in one single image. But listen, you ain’t gonna get the full effect just reading about it. You gotta see it to truly appreciate it.
Now feast your eyes on this:
Just look at it! Talk about talent! That’s why I’m inspired to share with you my own art: baking the best damn red velvet cake recipe. Consider this “Sally” as your inspiration for what to look for.
But alright, enough about that fly art piece. I’m about to give you the recipe for my famous red velvet cake. This ain’t no box cake, this is the real deal, the kind of cake that’ll make you wanna slap yo’ mama (but don’t actually do that!). Get ready to take some notes, ‘cause this is a recipe you’re gonna wanna keep in your back pocket.
Red Velvet Cake Ingredients:
* 2 1/2 cups all-purpose flour * 1 teaspoon baking soda * 1 tablespoon cocoa powder * 1 teaspoon salt * 1 1/2 cups granulated sugar * 1 1/2 cups vegetable oil * 2 large eggs * 1 teaspoon vanilla extract * 1 cup buttermilk * 1 tablespoon white vinegar * 2 tablespoons red food coloring Cream Cheese Frosting Ingredients:
* 8 ounces cream cheese, softened * 1/2 cup (1 stick) unsalted butter, softened * 4 cups powdered sugar * 1 teaspoon vanilla extract Instructions:
- First things first, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Don’t skip this step, trust me! You don’t want your cake sticking to the pan.
- In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set that aside for now.
- In a large bowl, cream together the sugar and vegetable oil until nice and smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, combine the buttermilk, vinegar, and red food coloring. The vinegar reacts with the buttermilk and creates a nice tangy flavor. Don’t be scared of it!
- Add the wet ingredients to the dry ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, make the frosting. In a large bowl, cream together the cream cheese and butter until smooth and fluffy. Gradually beat in the powdered sugar until well combined. Stir in the vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with the cream cheese frosting. Place the second layer on top and frost the entire cake. You can get fancy with your frosting if you want, but I like to keep it simple.
- Chill for at least 30 minutes before serving. This allows the frosting to set up and the flavors to meld together.
And there you have it! My famous red velvet cake recipe. I guarantee you, this cake will be a hit at any potluck, birthday party, or just for a random Tuesday when you need a little somethin’ somethin’ to brighten your day. Now go on and get to bakin’! And don’t forget to share your results with me. I wanna see what y’all whip up!
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Sally By Thuddleston On DeviantArt
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sally by thuddleston on deviantart. Sally by thuddleston on deviantart