Sunday, October 25, 2009

Red Velvet Cake


Yesterday I got the craving for a red velvet cake - the one I saw featured in Victoria Magazine. The recipe was so simple I had to give it a whirl. So I made it - triple layered with cream cheese frosting. It is DIVINE. The cake is huge and the icing recipe wasn't enough to cover the entire cake so I had to double it. Otherwise - it is smashing!
Here is the recipe:

RED VELVET CAKE
Makes 1 (3-layer) cake

1 1/2 cups butter, softened
2 3/4 cups sugar
5 large eggs
3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 cup whole buttermilk
1 (1oz) bottle red food coloring
1 tsp apple cider vinegar
2 tsp vanilla extract
Cream cheese frosting (recipe below)

1. Preheat oven to 325 degree. Lightly spray three 8-inch cake pans with non-stick spray. Line each pan with parchment round, spray again (I skipped the parchment and it was fine)
2. In large bowl and using an electric mixer at medium-high speed, beat butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, combine flour, cocoa, salt and baking soda. In a small bowl, combine buttermilk, food coloring, vinegar, and vanilla extract. Alternately add flour mixture and buttermilk mixture to butter mixture, beginning and ending with flour mixture. Evenly divide batter among prepared pans. Bake for 20 minutes or until a wooden pick inserted near the center comes out clean.
3. Cool for 10 minutes in pans. Remove cake from pans and cool completely on wire racks. Note: do not frost cake until it is completely cool.
4. Place 1 cake layer on cake stand and spread with about 1/4 of the frosting. Top wtih second layer, and spread with 1/4 frosting. Top with third layer and spread top and sides with remaining frosting.

Cream cheese frosting:

2 (8oz) packages cream cheese, softened
1/4 cup unsalted butter, softened
2 cups confectioners' sugar
1 tsp vanilla extract

In a large bowl, and using an electric mixer at medium speed, beat the cream cheese, butter, confectioners' sugar, and vanilla extract until creamy. Use immediately.


2 comments:

  1. ooooh my husband loves red velvet cake! Can't wait to try it! ~Trish

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  2. It's a fantastic cake - it's really huge when it's done and the icing recipe isn't enough to really cover the cake. It's fantastic though. Let me know how it turns out!

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