Hello everyone and welcome back to another edition of… 

     CRAZY KITCHEN INSANITY!!!

     It’s Emerson,

     And Hadley!

     This time on Crazy Kitchen Insanity we are making winter baked goods!

     I took the most voted Oreo Truffles and Emerson took the least voted red velvet cake and we each created what we thought it would turn out like. 

     My baking process was really easy. I just had to mix all the ingredients and bake it. I would definitely recommend trying to make the cake!

     My baking process wasn’t too hard. I just had to make a sheet cake and then crumble it up and dip it in icing. 

     Today we will be focusing on the least voted baked good, red velvet cake. The cake  For the cake you will need,

• 2 and 2/3 cups  cake flour 

• 1/4 cup (22 grams) natural unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115 grams) unsalted butter softened to room temperature

• 1 and 3/4 cups (350 grams) granulated sugar

• 2 large eggs room temperature

• 1/2 cup (120 ml) canola or vegetable oil

• 1 (1-ounce) bottle liquid red food color

• 2 teaspoons pure vanilla extract

• 1 teaspoon distilled white vinegar
• 1 and 1/3 cups (320 ml) buttermilk room temperature

     For the cream cheese frosting, you will need, 

•  12 ounces brick-style cream cheese softened

• 3/4 cup (175 grams) unsalted butter softened to room temperature

• 3 cups (360 grams) powdered sugar
• 1 and 1/2 teaspoons pure vanilla extract

     First, preheat the oven to 350*. Spray your pans with nonstick cooking spray or butter.

     In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

     In a stand mixer cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar, stopping to scrape down the sides of the bowl as needed.

     Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients.

     Pour your batter evenly into the pans. Bake for 28- 32 minutes or until the toothpick comes out clean. 

    In a large mixing bowl using an electric mixer beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. 

     Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

     Ice your cake after the finish cooling and then TADA!

     Although I didn’t get to try it looked SO GOOD!

     Thanks for reading the Halloween edition of Crazy Kitchen Insanity! If you try this recipe send us pictures to this email: [email protected] or [email protected] to be featured in the next edition of Crazy Kitchen Insanity.