Rich. Decadent. Indulgent. Exactly what a red velvet cake should be. This TRIPLE Layer Red Velvet Cake is not only my all time favorite cake, but a promising crowd pleaser.
Hi guys!! I’ve missed you. No, really I have!!
I had my first vacation from my blog!! I haven’t posted since last Wednesday and it has felt like a lifetime. Not to mention the guilt I felt from not posting.
NYC was amazing, I ate like a king everyday…i’ll tell you all about my NYC food adventures next week.
Today’s post not only is about my amazing go-to triple layer red velvet cake recipe….
but to share with you my excitement for my April 15th BLOG-AVERSARY!!!!
Darn right i’m celebrating, and what better way to celebrate than with my favorite cake!! I have 6 whole blogging months under my belt!! And boy let me tell you, i’ve learned so much. I’m jumping for joy right now, because i’m so proud of how it has grown since I started it in October!
First, lets let the numbers do some talking…
17,358 total views
845 views in one day
471 blog subscribers
oofta. The hard work, and late at night pays off knowing people are actually reading my blog.
I remember getting my first random comment, and how it took me months to get 100 subscribers. Now I get multiple new subscribers everyday! EXCITING!!
And want to know the best part, when readers tell me they made something off my blog…or a sweet comment. Feedback from readers is the best feeling guys!!
It’s so funny when I think back to why exactly I decided to start LEFT SIDE OF THE TABLE. Because let me tell you…I had thought about starting a food blog for the longest time….
The intimidation factor of starting a blog, is a big one! and lets face it…there are THOUSANDS of food bloggers out there. What makes my story different? It’s easy to quit before you even start.
And then there’s the other fear…the fear that people wouldn’t think what I have to say about food is interesting….clearly that was just my fear talking. That voice has slowly faded.
What people don’t realize if you aren’t a blogger, is how much blood sweat and tears goes into each post. First you need a genius idea, or don’t bother. Second, you have to get the groceries. Third, cook and take pictures. Fourth, upload and edit pictures. Fifth…write and create post…edit some more…
Being apart of the food blogging community I gain so much inspiration. I also am finding my own culinary voice and niche. What do I bring to the table? There are so many talented food bloggers and it’s a blast to connect to them.
It’s hard to remember when looking at the big successful food bloggers out there, most of them have been doing it for years. I’ll get there, just have to give it time, and work my butt off.
Back to the cake business….someone hand this girl a fork!!
I made this cake back in December after seeing it in Food Network Magazine…and immediately fell in love with this particular recipe. I have made red velvet too many times to count, and this recipe is by far the most moist and flavorful. This cake batter calls for oil instead of butter. Most red velvet cakes has a small amount of vinegar, this one does not.
The frosting is the crown jewel to this cake. Red velvet is not complete without cream cheese frosting!!
And of course the pecans. The original recipe calls for the pecans to be mixed in the frosting. However, there seems to be nut haters out there…I now put them on the side of the cake so it’s easy for someone to avoid eating them.
I never make boxed cakes. Sure maybe I have the extra time, and others don’t. But guys, homemade cakes aren’t that difficult. Just takes a little extra planning.
Think of how impressed everyone will be if YOU make a homemade triple layer red velvet cake?! Each time I have made this, everyone raves about it being one of the best red velvet cake.
Voila, here is the recipe. Enjoy
TRIPLE Layer Red Velvet Cake
- 2 and 1/2 C. All-purpose Flour, plus more for dusting
- 2 Tsp. Unsweetened Cocoa Powder
- 1 Tsp. Baking Soda
- 1 Tsp. Salt
- 2 C. Granulated Sugar
- 2 Large Eggs, room temperature
- 1 and 3/4 C. Vegetable oil ( I use 1/2 C. Olive oil)
- 1 C. Buttermilk, room temperature
- 1 Tsp. Vanilla Extract
- 1 Bottle Red Food Coloring (1 ounce)
- 2 8-ounce Blocks Cream Cheese, room temperature
- 2 Sticks Butter, room temperature
- 2# Powdered Sugar
- 2 Tsp. Vanilla Extract
2 C. Crushed Raw Pecans to garnish
*Recipe from Food Network Magazine December 2013*
1. First, preheat oven to 350F. Then prepare cake pans. Take 3, 9 inch round cake pans. Line bottom with parchment paper, grease and dust with flower.
2. Next, get all your ingredients out and ready. I always try to be super organized when i’m baking to make sure I do all the steps correctly, and that I don’t forget any ingredients. You can sift the first 4 ingredients (flour, cocoa, baking soda, and salt) together and set aside.
3. In a extra large bowl, whisk together granulated sugar, and eggs until combined. Then stir in oil until combined.
4. Next, you are going to alternate adding the flour mixture and buttermilk in equal separate parts. Start and end with flour. I did flour, milk, flour, milk and flour. Use a spoon for mixing, stirring well after each addition.
5. Lastly stir in vanilla and entire bottle of red food coloring…be careful with that red food coloring!!
6. Divide evenly into each pan. Bake for 30 to 40 minutes, or until toothpick comes out clean. Let completely cool before frosting!
7. In a large bowl, using an electric mixer, beat cream cheese and butter until creamy. About 2 Minutes. Slowly add powdered sugar. Beat in Vanilla at the end.
8. Time to frost! Begin laying down wax paper or parchment paper at an angle and spray with cooking spray to remove easily after frosting. Use 1 C. of frosting on the middle layers. Carefully and slowly frost outside, working frosting from top to bottom of cake.
9. After cake is frosted, take crushed raw pecans, garnish on the sides of the cake. Slowly and carefully remove paper form underneath cake. Serve immediately, or wait. Lasts for about 4 days. Many people say don’t store in fridge, however I like the taste of it in the fridge.
Cheers to my 6 Month Blog-aversary for LEFT SIDE OF THE TABLE!!
It’s only going to keep getting better!
Be sure to follow me on Instagram, Facebook and Pinterest!
and spread the word!
Thanks for all the love and support Have a wonderful weekend!!