Saturday, March 20, 2010

Red Velvet Cake

Even though I have not posted in two weeks, I have been baking up a storm! This week has been super busy with work, Birthday's St. Patrick's day and a Blizzard!

I started off the week with a Red Velvet Cake made for my friend who grew up in Georgia. This super moist cake is topped with cream cheese frosting. While I would have spent more time decorating this cake, but after frosting it I like the "no frills" look and so did the Birthday boy!


3/4 cup unsalted butter, room temperature, plus more for pans
2 1/2 cups cake flour, sifted, plus more for pans
3 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
2 cups sugar
3 large eggs
1 tsp vanilla extract
1/3 tsp salt
2 one-oz bottles liquid red food coloring
3 tbsp lukewarm water
1 cup buttermilk
1 tsp baking soda
1 tbsp white vinegar

Cream Cheese Frosting:

2 sticks unsalted butter, room temperature
2 (8 oz) blocks cream cheese, room temperature
2 cups powdered sugar, sifted
2 tsp vanilla extract

Preheat oven to 350 degrees. Butter two 8x2 inch round cake pans. Line with parchment paper and butter again. Dust with flour, and tap out the excess; set aside. In a medium, sift together cake flour, cocoa, and baking powder; set aside.

In a bowl of an electric mixer combine butter and sugar and beat on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring and water; beat, scraping down the sides of the bowl, until well combined. Add flour mixture in 3 batches, alternating with the buttermilk; beat on low speed until well combined.

In a small bowl stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat! Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes.

Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack: let stand until completely cook.

To make frosting cream butter using an electric mixer, add cream cheese and mix until creamy. Add powdered sugar and vanilla and whip until thick and creamy.

Place a later n a cake stand or plate and spread about 1/3 of the frosting over top. Place the second cake on top and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator and chill until ready to serve. (Adapted from Martha Stewart)
Happy Birthday Chris!

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