Balsamic Red Velvet Cake

 Balsamic Red Velvet Cake, exclusively (recipes I hold dearest to my heart) Skirt in the Kitchen

It’s getting close to Valentine’s Day, but I’d make a red velvet cake any time of the year.  Besides, it’s Skirt’s signature cake, what this blog began with practically four years ago.  I made and baked it a little early, could not wait for May– when she began, of course.

I decided to put red balsamic vinegar in it because red velvet cake calls for vinegar, anyway; but the vinegar I have is reddish brown-black, deep in color.  I didn’t want a light-colored red cake, nor a medium color of red; I wanted a bright show-stopping red.  I let the red vinegar aid in the coloring of this cake as well as give it rich flavor while instilling a slight hue of acidic punch to such a sassy color.

I also added 1 tablespoon of dry espresso straight from the jar (not brewed).  Only if you know espresso is in this cake, you can detect it slightly, the element thereof.  It’s in the background.  Not to flatter my own tongue, I find this cake to be the very best red velvet cake I’ve ever tasted.  I’m happy to say it’s from this kitchen!

 Here are the ingredients and measurements.

 Cream together softened butter and sugar.  Add room-temperature eggs, one at a time, beating well in between each addition.  Then add the vanilla extract.

 Mix together the cocoa, instant espresso, and liquid coloring.  I like to use a miniature whisk to blend contents in a small bowl or cup.  Add dye mixture to the batter bowl.  Did you notice how the cocoa-coloring happened to form hearts in the batter?– !  Cute.  Mix into the batter extremely well and then drizzle the vinegar.  Mix again just to blend thoroughly.

Don’t forget to sift all-purpose flour, first, then measure into 2 1/2 cupfuls to be sifted a second time but with the baking soda, baking powder, and salt.  Add to the batter, alternating with the buttermilk; let the flour be the last addition so there is no liquid skimming the top of the batter.  Bake in a preheated 350˚ oven until a toothpick inserted in the center comes out clean, free of crumbs.

 Frosting is adapted from Food & Wine.

Cream softened butter and cream cheese; add vanilla and powdered sugar.  Add a few drops of blue if desired, a little at a time.

 I chose the frosting to have the appearance of a vintage blue.  I don’t ever see blue frosting on a red velvet cake, so I decided to go in this direction in the way of color to make it entirely unique.

 The frosting is ideal.