This right here folks is the best red velvet cake I’ve ever eaten. Extra rich, extra tender Red Velvet Cake topped with fluffy cream cheese frosting. I have tried many Red Velvet Cake recipes throughout the years, but I’ve finally found my favorite.
After Thursday’s post, I thought it was only appropriate to follow up with the real deal- a show-stopping Red Velvet Layer Cake!
Look beyond its shocking color and you’ll find a cake that’s extra-tender with mild chocolate flavor. And let’s not forget about that sweet cream cheese frosting. Oh yes, the frosting…tangy, sweet and heavenly!
The incredible frosting also hides the vibrantly colored cake inside. It’s not until the cake is cut that the true identity of the cake is revealed. To keep the frosting crumb free I find it is best to add a very thin layer of frosting (called a crumb coat) all over the cake before the final layer of frosting is put on. After you apply the crumb coat place the cake in the refrigerator (for several hours) or freezer (for at least an hour) before applying the final layer of frosting. This extra step traps all the loose crumbs on the surface of a cake in a thin, layer of frosting. With the crumbs secured, the final layer of frosting will be clean and not pick up a single crumb from the cake itself.
If you’re still wondering what to make your sweetie for Valentines Day, this is it!
Perfect for Christmas, Valentine’s Day, or any old Monday morning.
Yield: 12 servings
For the Cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring (liquid, not paste or gel)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
For the Frosting:
16 ounces cream cheese, cut into 8 pieces, softened
16 tablespoons unsalted butter, softened
1 1/2 teaspoons vanilla extract
4 cups confectioners' sugar
1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Spray two 9-inch round baking pans with nonstick cooking spray. Line bottoms of pan with parchment and spray parchment. In a medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup; set aside. Mix cocoa with food coloring in small bowl until a smooth paste forms; set aside.
2. In bowl of stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds, scraping down bowl as necessary. Repeat with half of remaining flour mixture, remaining buttermilk mixture, and remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely combined, about 30 seconds. Using a rubber spatula, give batter one final stir. Pour into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature, about 2 hours.
3. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix cream cheese, butter, vanilla and salt at medium high speed until fluffy, about 2 minutes, scraping down bowl with rubber spatula as needed. Add confectioners’ sugar and mix until very fluffy, about 1 minute. Refrigerate until ready to use.
4. When cakes are cooled, spread 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
Source: Cook's Country, December 2006
One Year Ago: Bananas Foster Scones
Two Years Ago:Peanut Butter Nutella Bars
Three Years Ago: Greek Salsa Chicken