Red Velvet Cake 14Jun09
I always thought red velvet cake was overrated. Well up until I had Sprinkle’s red velvet cupcakes several years ago. I basically fell in love with the idea of red cake. I mean it’s just food coloring but it makes this chocolate-vanilla cake absolutely magical. And then there’s the cream cheese frosting… I generally only like cream cheese on a bagel but for some reason the red cake makes it so irresistible. YUM!!
So instead of cupcakes, I figured it was about time I tried a layered cake. Not too shabby! I had to cut down the top of one of them so that it fit nicely on top of each other but all in all, a success! It’s not exactly wedding cake perfect… definitely far from that… but it held together and tasted great. I even cheated and skipped the crumbing layer during the frosting!
2 1/2 cups of cake flour (not the self rising kind)
1/4 cup of unsweetened cocoa powder
1 teaspoon of salt
1 1/2 cup of canola oil
1 1/2 cup of sugar
1/4 cup of red food coloring
1 teaspoon of vanilla
1 cup of buttermilk
2 teaspoon of white vinegar
1 1/2 teaspoon of baking soda
1 cup of cream cheese, room temperature
1/2 cup of unsalted butter, room temperature
1 cup of sifted powdered sugar
1 teaspoon of vanilla extract
Preheat oven to 350°F or 180°C.
Step 1: The prep!
Grease 2, 8 inch baking pans, dust with some flour and set aside. In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside for later.
Step 2: The cake batter!
Using an electric mixer, combine the oil and sugar in a large mixing bowl until combined. Add one egg at at time and beat until well combined after each one. Now add in the food coloring and vanilla – be careful when you mix this cause it can splatter! Mix until combined. Now add in the flour mixture a little at a time alternating between adding buttermilk a little at a time. Mixed until all combined. In a small bowl, dissolve the baking soda in the vinegar and then add to the mix. Mix for a few seconds and we’re ready to go!
Step 3: Bake!
Split the batter between the two pans and bake for about 30 minutes. Check to see if it’s done by poking a toothpick in the middle and if it comes out clean, they’re done! Let them cool on a rack for about 10 minutes in the pan and then let them cool completely after you take them out.
Step 4: The frosting!
In a large mixing bowl, whisk together the butter until light and fluffy. Now add in the cream cheese and mix until combined and make sure to keep it light and fluffy! Add in the vanilla and the sugar and mix vigorously for about 2 minutes. Put the frosting in the fridge for about 10 minutes before frosting.
Step 5: The finishing touches!
Okay now that your cake is cool and your frosting is ready, let’s decorate! Cut 4 pieces of parchment paper and place them on around the plate or cake tray. Make sure that the plate is covered but that the cake will only cover the edge just barely. Place one cake down with the bottom up so that it’s flat… you might have to trip off the top of it’s risen a bit. Put a fair amount of frosting on top and spread evenly. Now add the other cake with the flat side down. Using a spatula, spread the frosting around the sides and on the top of the cake. Slowly pull out the parchment paper, and you’ve got a clean plate! Decorate with sprinkles or red writing frosting. Refrigerate as much as possible and let it sit out for about 15-20 minutes before serving.
Great for a birthday cake, a valentines day treat, or just to spend a nice Sunday cake. It’s also very delicious à la mode! Hope you like it!