Sunday, September 1, 2013

Red Velvet Cake

Red Velvet Cake is one of my favorite cakes because of its exotic look, versatility and rich flavor. I've used it on many occasions, recently  on Valentines Day and some birthdays.  It took me a long time to find a good recipe that I thought was just perfect.  After many trials from different sources, I finally found the perfect combination of the cake and the frosting from  Boss Cake Chef, Buddy Valastros.  I've  varied the recipe a little bit to my liking (you'll see the difference in red on the ingredient list).   So, here's my ultimate Red Velvet Cake recipe.  Enjoy! 

 Note:  For this cupcake I used Smucker's Chocolate Fudge Magic Shell on top of the Cream Cheese Frosting.

Made for a sister in-law's birthday

Red Velvet Cake
Servings:  two 9 inch cakes or 24 cupcakes
  • 1 1/4 cups butter, softened
  • 2 cups sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 1/2 teaspoons red food coloring gel
  • 3 cups cake flour ( I use Softasilk Cake flour)
  • 1 1/4 teaspoons fine sea salt
  • 1 1/4 teaspoons pure vanilla extract ( I use Madagascar Vanilla)
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons distilled white vinegar
  • 3 extra-large eggs, room temperature
  • 1 1/4 cups buttermilk
To make the cake: Preheat oven to 350°. Grease two 9" x 2" round cake pans and flour them.
To make cupcakes: Line muffin pan with paper liners
  • Position rack in the center of the oven, and preheat to 350˚F.
  • Put butter, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl. Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.
  • Divide the batter evenly between the two pans, or muffin pans.  
  • For the cake, bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes.
  • For cupcakes, bake for 25-30 minutes.
  • Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan.
  • Refrigerate or freeze until ready to decorate with frosting.
Cream Cheese Frosting
Yields:  about 3 cups 
Two 8-ounce packages cream cheese, room temperature 
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon pure vanilla extract
2 1/2 cups powdered confectioner's sugar, sifted
pinch of salt
  • Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment (or handmixer). Mix at medium speed until creamy, approximately 30 seconds (for handmixer, a little bit more).
  • Pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time, and mix until smooth, approximately 1 minute after the last addition.
  • Use right away, or refrigerate in an airtight container for up to 2 days.  

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