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Friday, June 17, 2011

Red Velvet Cake with Cream Cheese Buttercream Frosting

Red velvet cake is a Southern favorite. Living in Blacksburg, which is considerably more southern than northern Virginia, I developed a pretty strong love for it. I've seen it iced with buttercream and with cream cheese frosting, but since not everyone loves the strong cream cheese flavor, I chose a sort of "hybrid" cream cheese buttercream frosting for this cake.


I baked this cake for Derek's grandpa's birthday, and did three layers to make it extra special. The recipe is basic, but be warned, everything in the kitchen will turn red, including you. Enjoy!

Red Velvet Cake (via 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 the oven to 350 degrees. Butter and lightly flour two 9-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.
Cream Cheese Buttercream Frosting (via An Edible Mosaic)
4 large egg whites
1 1/4 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla
22 oz (5 1/2 sticks) unsalted butter, room temperature
12 oz (1 1/2 boxes) cream cheese, room temperature

  1. In a double boiler, whisk together the egg whites and sugar.  Heat until the sugar is dissolved and the mixture is warm (about 140F), whisking frequently (about 3-5 minutes). 
  2. Transfer the egg white/sugar mixture to the bowl of a stand mixer fitted with the whisk attachment.  Add the salt and beat on high speed until the mixture is thick and glossy (about 5-7 minutes). 
  3. Beat in the extract, then gradually add the butter and cream cheese piece by piece while beating; stop beating when the buttercream is thick and smooth.

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