The Moistest Red Velvet Cake
Posted by Sherry G at 6:21 PM Saturday, March 6, 2010
I have been trying to make this for a while now. It's been about a little over a year since I've last had red velvet cake. That is wayyyy too long!
Moist, moist, moist. That's all I can say. Oh, and DELicIOUS. To quote my sister Amy, "This is the best cake I've ever eaten!" And it truly was. I am in no way a chocolate fan, but I loved the slightly cocoa taste in it.
The intensity of the red was just what I wanted. And with 2 fluid oz, what shouldn't it be?
What I loved about the frosting was how "cream-cheesey" it was. Normally, I love a sugary frosting, but for this I used about half the powdered sugar I normally would. And it was perfect! You could really savor the cream cheese flavor and not be overwhelmed by sugar.
Though I realize there's no cohesiveness to this post, just random blurbs of info, it's due to my lack of time=( So much has been happening these few weeks and it's craycray! I'll try to keep it together here but there's not much of a break for me coming up=/ But enjoy the mediocre pictures!
Oh, and I got this recipe from Pinch My Salt. I LOVE that blog. Fabulous pictures and easy, yet interesting recipes.
Red Velvet Cake
from Pinch My Salt
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring. As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
Cream Cheese Frosting
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).
Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!
Sorry for having no personality in this post, but it's 12:05 AM and I'm a week late posting about this as it is. I feel bad enough=( But if you take one thing away from this post, remember this: BEST RED VELVET CAKE RECIPE RIGHT HURR!
- ▼ March (5)
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