Sunday, January 4, 2009

Red Velvet Cake


I made this cake for my dearest husband's birthday in early December.  Red velvet is his absolute favorite cake and although it's not MY favorite, I'm encouraging it.  You see, my poor, misguided, palate-less husband used to prefer boxed chocolate cake with no frosting over all other cakes.  I know, I know.  It's embarrassing.  Thankfully he has come to his senses and has embraced "real" cake.  I don't know if it's my superior baking skills or...  Let's not kid ourselves, there is no or.  ;)

This cake is moist, great flavor, perfect texture.  I used the Sprinkles cream cheese frosting again, which is my favorite.  

Enjoy!

Cake
2 3/4 cups plus 1 tablespoon cake flour
2 teaspoons salt
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 cup cocoa powder (not dutch)
1 ounce red food color
1 1/2 teaspoons water
2 sticks butter, soft
2 cups sugar
3 eggs
1 1/2 teaspoon vanilla
1 cup buttermilk

Frosting
8 ounces cold cream cheese
1 stick butter, firm but not cold
1/8 teaspoon salt
1 pound powdered sugar, sifted
1/2 teaspoon vanilla

For cake
  • Preheat oven to 350 degrees.  Line two 9-inch round cake pans with parchment.
  • Sift together flour, salt, baking powder, and baking soda together. 
  • In small bowl whisk cocoa, red food color, and water to a smooth paste.
  • In a large mixing bowl, beat butter until creamy.  Add sugar 1/4 cup at a time.  Beat until mixture is light and fluffy, about 2 minutes.  Add eggs, one at a time.  Add vanilla.  Once combined, add cocoa paste and mix until incorporated.
  • Add flour mixture in thirds, alternating with buttermilk.  Do this by hand (rather than in the mixer) to avoid overworking.  Once all the ingredients are incorporated, beat another 10-12 strokes.
  • Divide between cake pans and bake about 30 minutes or until toothpick comes out clean.  Cool in pan about 10 minutes then remove to a rack, and cool completely. 
For frosting
  • Combine butter, salt, and cream cheese in mixer and beat on medium speed 2-3 minutes.
  • Add sugar until just incorporated.  Don't over mix.  It should be thick but not fluffy.
  • Add vanilla. If necessary, add milk to thin.
Cake recipe found here, frosting from Sprinkles.

1 comment:

Ingrid said...

I'm certain that it is your superior baking skills as your cake looks wonderful. I have yet to make a red velvet cake myself. Yours make me want to change that ASAP!

Happy 2009!
~ingrid