A slice of red velvet cake looks just as its name implies—soft and red—though its flavor base is cocoa. A big hit on Valentine’s Day, the dessert is popular for the holidays as well. One VIP customer has us bake dozens to give as gifts for Christmas. Rich with butter and eggs and cloaked in an ivory cream cheese and butter vanilla frosting, this is a cake that holds up well for at least three days.
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.