Friday, November 28, 2008

Red Velvet Cake

For as long as I have been cooking, I've always wanted to make a red velvet cake that was actually good! I tried once before...a loooong time ago...but I remember not having enough red dye to make the cake RED velvet.

Well, several weeks ago, I was browsing the food net work site and found a great Red Velvet Cake recipe that I thought would be great to try. I figured if it was on their website, it had to be delicious!Red Velvet Cake As I started making this cake, I had to get my taste tester/helper to run to the store for a few more ingredients :) Thanks hubby! I knew I had not used my little tube of red food coloring that comes in the pack with the four colors, but I also knew that the tube wouldn't be enough for the 2 tablespoons plus 2 teaspoons that the recipe requires. I mean, that's a lot of red dye! Smart guy that he is, he found the bottle of red food coloring that Adam's makes which is large for red food coloring. The big bottle did the trick, and you can see that the batter is REALLY RED! My favorite color :)Red Velvet Cake 2 There was so much batter than what I expected, so the extra batter was made into cupcakes. These were the first out of the even. They look so pretty and RED!Red Velvet Cake 3 Finally I got to frost the cupcakes. I love the way the way finishes off the red! If only I had say..a black dot to put on top?!Red Velvet Cake 4 Red Velvet Cake 5 The cake finally came out of the oven and got a thick bit of frosting as well! We haven't cut into that yet, but I'm sure it's the same as the cupcakes.Red Velvet Cake 6  Oh wow! The inside looks so moist and delicious. I'm curious if it tastes good?Fall 2008 61 I guess so!


For the cupcakes/cake:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
For the cream cheese frosting:
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract
For the cupcakes/cake:
Preheat oven 350 degrees F.
Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
Line a 16-cup cupcake pan with paper liners, or prepare cake pan with baking spray, scoop the batter into the liners/pan and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.

For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
The frosting can be used right away, or stored in the refrigerator up to a week.
Frost cooled cupcakes/cake with the cream cheese frosting.



Blog Widget by LinkWithin