Red Velvet – NYC

Posted on September 13, 2011


Guess that thumb!

‘So what is red velvet cake?’ – B
‘Its actually a yellow cake lightly flavored with cocoa’ – Me
‘Oh. That’s why I like it. How does it turn red?’ – B
‘Good ol’ fashioned food coloring’ – Me
‘Really? I thought it was a chemical reaction between ingredients.’ – B
‘Nope – just a bottle o’ red…dye.’ -Me

There you have it, dear readers – the mystery of red velvet cake revealed. And its pretty delicious, no matter the form (REVISION: except pants. No one should ever attempt to wear red velvet pants – PERIOD. Just sayin’).

There were so many options for this challenge that I read about: traditional cake, fudge, cookies, cake-pops – all in the form of that which is velvety and red. However I settled on red velvet brownies, and I’m so glad I did. These were a keeper – moistness for days, gorgeous ruby-red color (and ya’ll know I love me some rubies). Total brownie perfection.

Make these.  You won’t be disappointed.

Ruby-Red Velvet Brownies with White-Chocolate, Cream Cheese Glaze (adapted from “Pass The Sushi”)



  • 3.5 tablespoons cocoa powder
  • 2.5 tablespoons red food coloring
  • 1 tablespoon vanilla sugar
  • 1/2 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 tablespoon kosher salt
  • 1 1/4 cups flour

Icing –

  • 1/2 cup (8 tbsp) unsalted butter, at room temperature
  • 4 oz white chocolate, melted
  • 4 oz cream cheese
  • 1 1/2 cups powdered sugar
  • 2 tbsp milk



  1. Preheat the oven to 350 degrees F and prepare an 8″x8″ baking pan by lining with foil
  2. In a small bowl, slowly stir together the cocoa powder, RED, and vanilla sugar into a thick paste.
  3. Beat together the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Add in the cocoa mixture, then beat the two mixtures together until combined.
  6. Slowly add in the flour and salt and mix, just until combined.
  7. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean (but red) when inserted into the center of the brownies.
  8. Allow brownies to completely cool before frosting.


  1. Cream butter, cream cheese, and white chocolate until soft and fluffy.
  2. Slowly add in powdered sugar 1/2 cup at a time Once all of the sugar has been added, beat until completely combined.
  3. Add milk 1 tbsp at a time  until the icing/glaze has reached your desired consistency.
  4. Frost.


As with the majority of desserts, these are best consumed once frosted right away HOWEVER in the fridge these stay surprisingly moist and fresh after a few days. See? They’re magic.

Posted in: baking