Tuesday, December 13, 2011

Red Velvet Cake: Take 2

You may remember this post, where I first took on the challenge of the red velvet cupcake. 
Well, for Mama Bird's birthday I decided to take another stab at it, with a new recipe. 
For every birthday, or celebration, Mr. T insists that I make red velvet cake. He loves it. I manage to hold off his cravings, but after he begs I start to crumble.
 Plus, my mom was excited about a no-box cake for her big day! 

So I cruised the web and found this a recipe here that I felt comfortable trying and doubling (which is quite the task sometimes!) 
8 Tablespoons unsalted butter, at room temperature
1 1/2 cup sugar
2 egg
6 Tablespoons red food coloring 
1 teaspoon vanilla extract
1 cup buttermilk 
2 cup plus 4 Tablespoons flour (any purpose works)
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar
1. Set oven to 325 F and grease two 8" or 9" circle pans.  
2. Cream butter and sugar in the bowl of a stand mixer fit with a paddle attachement until light and fluffy.
3. Set the mixer on high and add the eggs. 
(Be sure to scrape down the sides of bowl with a spatula and beat until well incorporated.)
4. Turn the mixer to low and add the cocoa, vanilla, and red food coloring to the batter.
5. Mix until throughly combined. 
(Make sure there's no leftover color in a little bubble on the bottom!)
6. Turn the mixer to slow again and add the buttermilk and flour in turns. 
(1/2 cup buttermilk, 1 cup flour... etc) 
7. Add the salt and mix on high until smooth.
8. Set the mixer to slow again and add the baking soda and vinegar.
9. Turn to high and beat for a few minutes. 
10. Split batter between the two pans and slip into the oven. 
11. Let bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean. 
 I let the layers cool overnight covered with saran wrap and made the frosting the next afternoon.
For the cream cheese frosting:

1/2 cup butter, softened
1 bar of cream cheese (like the whole package)
1 box confectioners' sugar
1. Add butter and cream cheese to mixer and whip on high.
2. Add the confectioners' sugar a 1/2 cup at a time and whip until smooth. 
3. Taste frosting as you add sugar... 
Some people like it more sweet and others more cream cheese.

*Important Technique!*
To keep the little red crumbles from showing up in your white frosting,
cover the cake with 1 thin layer then pop it in the fridge for 15 to 20 minutes.
Remove from the fridge and slather on a thick second coat!
Add candles and enjoy! 

1 comment:

  1. Looks really delicious Amber! I admire your desire to make such wonderful meals and treats :) Keep them coming, maybe one day I will cook again!!



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