I’ve been wearing contacts for six years now, and honestly, it’s been a bit of a love-hate relationship. Don’t get me wrong—I’m beyond grateful for them. Without contacts, I’m practically blind. But over the years, I’ve developed some less-than-ideal habits when it comes to taking care of my eyes.
It started out innocently enough. I’d occasionally forget to take my contacts out before bed, or I’d wear them a little longer than recommended. But those occasional slip-ups turned into a routine, and before I knew it, I was sleeping in my contacts more often than not, and sometimes wearing the same pair for way too long. I guess you could say I’ve got a bit of a stubborn streak—once I’m used to something, I have a hard time changing my ways.
My eye doctor, however, isn’t a fan of my habits. At my last appointment, I got the stern lecture I’d been expecting. Apparently, I was dangerously close to developing a condition where my eyes don’t get enough oxygen, which can lead to some pretty serious issues. It was a wake-up call. I knew I needed to take better care of my eyes, even if it meant dealing with the inconvenience of taking my contacts out every night.
That got me thinking about how certain things, like my love for contacts, can seem perfect on the surface but have hidden downsides if you’re not careful. It reminded me of red velvet cake—a dessert that’s as beautiful as it is delicious, but only if you take the time to make it just right. Red velvet isn’t just chocolate cake dyed red; it’s got a delicate balance of flavors and textures that need to be respected. If you rush it or skip steps, you’ll end up with something that looks good but doesn’t quite deliver.
So now, whenever I make red velvet cake, it’s a little reminder to myself to slow down and do things the right way—whether it’s baking or taking care of my eyes. Because when you take the time to get it right, the results are always worth it.
Ingredients:
- For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food colouring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
3. In another large bowl, whisk together the oil, buttermilk, eggs, food colouring, vanilla, and vinegar until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Frosting:
In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Beat in the vanilla extract.
7. Assemble the Cake:
Once the cakes are completely cool, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining frosting.
Tips:
- Make sure your buttermilk and eggs are at room temperature before mixing the batter. This helps create a smoother, more even cake texture.
- For a more intense red color, you can add a bit more food coloring, but be cautious not to overdo it—you want the red to be vibrant, not overpowering.
- For a decorative touch, crumble some of the cake trimmings on top of the frosting, or use shaved white chocolate for a beautiful contrast.
Enjoy,
Lauren