I went through my reference library for you and found this Red Velvet Cake that is more Cocoa colored than the bright red colored cake.
Why this recipe works, although the exact origins of this cake are muddled, the appeal of a tender shocking bright red cake swathed in fluffy cream cheese frosting is undeniable. For a cake with an extra tender crumb, we used two unexpected ingredients, buttermilk and vinegar. They reacted with our receipe's baking soda to create a fine, tender crumb. We zeroed in on the perfect amount of cocoa that would add a dark hue to the cake and well as lending a pleasant cocoa flavor.
please note this recipe must be prepared with a natural cocoa powder, dutch processed cocoa will not yield the proper color or rise.
RED VELVET CAKE
CAKE
2-1/4 cups all purpose flour
1-1/2 teaspoons baking soda
pinch salt
1 cup buttermilk
2 large eggs
1 Tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 Tablespoons cocoa powder
2 Tablespoons red food coloring
12 Tablespoons unsalted butter, softened
1-1/2 cups granulated sugar
Adjust oven rack to middle of oven and heat to 350 deg,
grease 2 9" round cake pans, line with parchment, grease parchment, then flour pans (very important)
Whisk flour, baking soda, and salt in medium bowl.
Whisk buttermilk, eggs, vinegar and vanilla in a 4 cup liquid measuring cup. Mix cocoa with food coloring in a small bowl until smooth paste forms.
Using stand mixer with paddle, beat butter and sugar together on med/high speed until pale and fluffy about 3 minutes. Reduce speed to med/low and add flour mixture in 3 additions alternating with buttermilk mixture in 2 additions, scraping down bowl when needed. Add cocoa mixture and beat on medium speed until completely incorporated about 30 seconds. Give the batter a final stir by hand. Pour batter into 2 prepared pans, bake 25 minutes or until toothpick comes out clean. Cool on wire racks then remove from pan, peel parchment and let cool on wire racks.
FROSTING
16 Tablespoons unsalted butter softened
4 cups confectioners sugar
16 ounces softened cream cheese cut into 8 pcs
1-1/2 teaspoons vanilla extract
pinch salt
using stand mixer with paddle, beat butter with sugar until pale and fluffy about 2 minutes. add cream cheese 1 pc at a time and beat until incorporated. beat in vanilla and salt. refrigerate until ready to use.
assembly one layer on platter, spread 2 cups frosting to edge, top with 2nd cake and spread remaining frosting evenly over top and sides. cake can be refrigerated up to 3 days.
*****please note they show a picture of the cake, it's more of a cocoa red color than a bright red cake *****
Recipe from Cooks Country TV Show Cookbook
I have not made this one but it looks easy. I have proof read the ingredients to make sure what I typed is correct.
I'm sure if you don't use the cream cheese frosting and just a regular buttercream, the cake won't need refrigeration.
Don't take too long alternating the liquid with the flour mixture, beating the cake too long will change your cake from a delicate texture to a dense texture. Just keep it moving, dry wet dry wet dry
What's important is the sugar and butter are fluffy to begin with.
I hope she'll appreciate all your efforts and this is a perfect birthday cake.
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