Red Velvet Cake
Red Velvet Cake
Red Velvet Cake
Makes a 9-inch double-layer cake; serves 10 to 12
3 cups granulated sugar
2 ½ cups canola oil
½ cup red food coloring
1 ½ teaspoons distilled vinegar
1 Tablespoon vanilla extract
5 cups cake flour
2 teaspoons baking soda
½ cup cocoa powder
11/2 teaspoons salt
2 cups buttermilk
1. Preheat convection oven to 300* (conventional 320*) F. Grease two 9” spring form pans. Line the bottom’s with parchment paper and grease, the paper.
2. Sift the flour, baking soda, cocoa, and salt into a bowl, whisk briefly to combine; and set aside.
3. In a mixing bowl on medium speed, mix together sugar and canola oil until well blended.
4. Add eggs, one at a time, scraping the bowl to ensure that they are completely incorporated.
5. Add food coloring, vinegar and vanilla extract.
6. On low speed, add dry ingredients, scraping sides of bowl to ensure batter is mixed well.
7. Add buttermilk; scrape sides of bowl until incorporated well.
8. Pour batter into prepared pans.
9. Bake for 45-60 minutes, rotating once.
*Be sure your cake is cooled completely before you ice it with the cream cheese icing
Cream Cheese Icing
Enough icing to ice and fill a two layer cake
20 oz. cream Cheese
8 oz. butter
2 Tablespoons vanilla extract
10 cups sifted powdered sugar
1. On medium speed; whip cream cheese and butter together add vanilla until soft and smooth. Scraping sides of bowl to be sure all ingredients are incorporated well.
2. On low speed, slowly add sifted powdered sugar in batches, scraping sides of bowl whip until light and fluffy.
*Do not use reduced fat or nonfat cream cheese.
Servings: Makes an 8-inch double-layer cake; serves 8 to 10
Preheat the oven to 350°F. Grease two 8-inch cake pans. Line the bottoms with parchment paper and grease the paper. Sift the flour, cocoa, and baking soda into a bowl and whisk briefly to combine; set aside. Stir the red food color into the buttermilk and set aside.
In a large mixing bowl, cream the butter with the brown sugar, vanilla, and salt on medium-low speed until light and fluffy, 3 to 5 minutes. Add the eggs and egg yolks slowly, beating and scraping the bowl to ensure that they are completely incorporated. On low speed, add the dry ingredients alternately with the colored buttermilk. To prevent streaking in the cake, be sure to scrape the sides of the bowl well as you mix the batter. Finally, stir in the vinegar by hand. Divide the batter between the cake pans.
Bake for 35 to 40 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes. Then turn them out onto a wire rack, peel off the paper, and let cool completely.
Make the frosting* using 8 ounces cream cheese, 1 stick unsalted butter, 4 cups confectioners’ sugar, and 2 teaspoons vanilla extract. To decorate the cake, place one layer bottom side up on a cake plate. Spread 3⁄4 cup of the cream cheese frosting evenly over the cake right to the edges. Add the second layer and use the remaining frosting to decorate the sides and top by gently swirling it over the cake.
Cream Cheese Frosting
10 ounces cream cheese, softened
1 stick (4 ounces) plus
2 tablespoons unsalted butter, softened
5 cups confectioners’ sugar
2 teaspoons vanilla extract
Place the cream cheese and butter in a mixing bowl and beat with an electric mixer on medium speed until completely blended. Sift the confectioners’ sugar onto the mixture in several additions, beating thoroughly in between. Add the vanilla and beat until the frosting is light and fluffy but still holds its shape, 3 to 5 minutes. Use immediately.
Baking Tip: Do not use reduced-fat or nonfat cream cheese. The consistency will not be the same.