• Najwa Kronfel

Red Velvet Cake and an Invitation

Red velvet cake. I don’t make this cake very often, you see, this is one of those things that are so good, you only make them on special occasions. Last Friday was my birthday and even though I didn’t know what kind of cake I wanted, I was happy I went for red velvet cake. I don’t want to sit down and tell you how good it was but I can tell you it’s one of my treasure recipes. It’s good and a piece of cake to make it 🙂 

I had a nice birthday weekend, my mom made a lovely dinner for me and the next day my hubby and cousins treated me for brunch. We went to Salumeria Rosi. If you visit New York, this place is a must go. This is my favorite way to spend a birthday,  good food, good wine and surrounded by people I love.  

In other news,  I am working on a magazine style post just for the month of December. I am gathering some of my favorite recipes to share them with you. I am hoping to have it ready December 1st.

Here is were it gets interesting, I want to invite you to be a part of it. To participate,  you need to first, follow this blog, summit your recipe  via e-mail to najwakronfel@gmail.com with a photo of your dish (no bigger than 5 MB) by October 31st. It could be a dessert, main course, salad, cookies, anything Christmas related. 5 recipes will be chosen and featured on the magazine, of course, all your work will be credited to you and there will be a link to your blog as well if you have one. This should be a lot of fun! I am anxious and excited to see and test your recipes! Please note that our decision to pick the winners is not only based on the quality of the dish but also on the photography. 


2 1/4 cup flour

1 1/2 cup sugar

2 tablespoons coco powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon baking powder

2 eggs

1 cup vegetable oil

1 cup buttermilk

1 tablespoon vinegar 

1 tablespoon vanilla

1 tablespoon red food coloring

Preheat oven to 350 degrees F. Grease and flour an 8-inch round cake pan. In the bowl of an electric mixer fitted with the paddle attachment, combine all the dry ingredients, mix in low speed until well blended. In a separate bowl, mix well all the wet ingredients including the red food coloring. With the mixer on low speed, gradually add wet ingredients, mix the batter until all the ingredients are well combined, turn the speed up to medium and mix for 30 seconds more. Pour batter into prepared cake pan and bake for 35 to 45 minutes or until a cake tester comes out clean. Cool in the pan for 25 minutes, then turn it out onto a cooling rack and cool completely. 

The Frosting:

16oz cream cheese, room temperature

1 1/2 stick of butter, room temperature

4 cups sifted confectioners’ sugar

1 teaspoon vanilla

In a mixer fitted with a paddle attachment, whip the butter and cream cheese together until creamed.

Gradually add powdered sugar to the mixture and scrape down the bowl. Add the vanilla and mix until well combined.


Carefully cut cake in three layers and spread some frosting on each layer. Spread the top and the sides with the remaining frosting, I used the back of a spoon to decorate. 


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