Red Velvet Valentine Cakes

Recipe
Cake
1 1/4 cup vegetable oil
1 cup buttermilk
2 large eggs at room temperature
2 Tbsp red food coloring
1 tsp white vinegar
1 tsp pure vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 tsp baking soda
3/4 tsp salt
1 Tbsp + 1 tsp dutch processed cocoa
Cream Cheese Frosting
1 stick unsalted butter at room temp
8 oz package cream cheese at room tep
2 cups sifted confectioners sugar
1/2 tsp pure vanilla extract
Directions
Preheat oven to 350 degrees.  Prepare cake pans, I made 5 mini cakes with this batter and 8 cupcakes, this can also make 1 large bundt cake.  Spray your choice of pans with baking spray or line cupcake pans with paper liners.  Combine first 6 ingredients in the bowl of a stand mixer, fitted with a paddle attachment, beat on medium until blended.  Sift together the remaining dry ingredients in a separate bowl.  Add dry ingredients to the wet ingredients in 3 intervals, and mix on low after each addition.  Pour batter into prepared cake pans.  Bake until a toothpick inserted in middle comes out clean, about 25 minutes for mini cakes.  Cool completely before frosting.  Frosting:  In the bowl of a stand mixer fitted with a paddle attachment cream together the butter and cream cheese until soft and smooth.  Slowly add the confectioners sugar and continue to blend, scraping sides of bowl with a rubber spatula as needed.  Add vanilla extract and mix on medium until smooth and fluffy.  Frost the top of your cakes and decorate as desired.
Recipe adapted from "Kiss my Bundt"

Enjoy!

Recipe from:

http://astore.amazon.com/rosscoubak-20/detail/0977412024

Southern Recipe Pound Cakes

I found these great inspirations for pound cake recipes from Southern Living magazines March 2011 issue.  I tried the lemon coconut one first, the combination is great together.  The aroma and taste of the lemon and coconut and sweet butter cake is heavenly.

 

Lemon-Coconut Pound Cake Recipe

Cake

1/2 cup butter, softened

1 1/3 cup sugar

3 large eggs

1 1/2 cups flour

1/2 tsp salt

1/8 tsp baking soda

1/2 cup sour cream

2 tsp lemon zest

1 cup sweetened flaked coconut, divided

Lemon Glaze

2 cups confectioners sugar

2 tbsp milk

2 tsp fresh lemon juice

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the sour cream.  Beat at low speed after each addition just until blended.  Stir in lemon zest and 1/2 of the coconut.  Pour batter into prepared pan.  Bake for 1 hour and 5 minutes or until a toothpick comes out clean.  Cool in pan for 15 mins, then remove onto wire rack and let cool completely.  

Whisk together all of the glaze ingredients.  Spoon glaze over cake and sprinkle with remaining coconut and lemon zest if desired. 

Adapted from Southern Living magazine

Then I tried the Key Lime Pound Cake and that one may be even better, I'm not sure though because they are both so darn good!  I made these into mini loaves for a bake sale I was in, I forgot to take a close up of one, next time I make it I will, promise :)

 

Key Lime Pound Cake Recipe

Cake

1 cup butter

1/4 cup shortening

1 1/2 cups sugar

3 large eggs

1 1/2 cups flour

1/4 tsp baking powder

pinch of salt

1/2 cup milk

1/2 tsp vanilla

1/2 tsp lime zest

2 tbsp + 1 tsp key lime juice

Glaze

1 cup powdered sugar

 2 Tbsp key lime juice

 1/2 tsp vanilla

 

Preheat oven to 325 degrees. Spray a loaf pan generously with baking spray.   Beat butter and shortening in a stand mixer until creamy.  Add sugar gradually beating until light and fluffy.  Add eggs 1 at a time beating after each addition just until blended.  Stir together dry ingredients then add to the butter mixture alternately with the milk.  Beat at low speed after each addition just until blended. Stir in vanilla, zest and lime juice.  Pour batter into prepared pan. Bake for 1 hour and 5 minutes or until a toothpick comes out clean. Whisk together all of the glaze ingredients. Cool in pan for 15 mins, then remove onto wire rack and brush the glaze over top and sides of cake while still warm.  Let cool completely.  

Adapted from Southern Living magazine

 

Enjoy!