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Red Velvet Cake

26 Oct

Red Velvet Cake

Those of you that follow my blog have read that I am a poor baker. Mark on the other hand is an awesome baker. Every Thanksgiving and Christmas he makes a homemade Red Velvet Cake. Here’s the recipe he uses every single time. This recipe is courtesy of Cook’s Country. The pictures, well those are courtesy of me.

Cake Ingredients:

  • 2 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup buttermilk, room temperature
  • 1 Tb white vinegar
  • 1 tsp vanilla
  • 2 large eggs or 3 small eggs
  • 2 Tb sweetened natural cocoa powder
  • 1 @ one ounce bottle red food coloring, plus 1 Tb more
  • 12 Tb unsalted butter, room temperature, softened
  • 1 1/2 cups sugar

Preheat your oven to 350. Grease and flour two 9-inch cake pans.

Christmas Cake

In a medium bowl whisk together the flour, baking soda, and salt. In a small bowl whisk the buttermilk, vinegar, vanilla and eggs. In a third bowl combine the cocoa and food coloring until a smooth paste forms.

Using an electric and a large bowl on medium speed, beat the butter and the sugar until fluffy, about 2 minutes. Always remember to scarp down the bowl as necessary.  Add 1/3 of the flour mixture and beat on medium-low until just incorporated, about 30 seconds. Add 1/2 of the buttermilk mixture and beat on low-speed until combined, about 30 seconds. Now add 1/2 of the remaining flour mixture, then the remaining buttermilk mixture, then the remaining flour mixture. Scarp down the bowl, add the cocoa and coloring mixture and beat on medium until completely mixed, about 30 seconds. Using a rubber spatula scrape the batter into the prepared pans and bake about 25 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans for 10 minutes then turn out onto a wire rack and cool completely.

Whoville Christmas Red Velvet Cake

Frosting Ingredients:

  • 16 Tb unsalted butter, softened
  • 4 cups confectioners sugar (powdered)
  • 16 ounces cream cheese, cut into 8 pieces, softened
  • 1 1/2 tsp vanilla
  • 1/8 tsp salt

Using an electric mixer beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Add the cream cheese one piece at a time and beat until fully incorporated, about 30 seconds. Beat in the vanilla and salt. Cover and refrigerate until ready to use. When the cakes are completely cooled, spread about 2 cups of the frosting on one cake layer. Top with the second cake layer and spread top and sides of cake with the remaining frosting. Cover and refrigerate until ready to serve. You can store in the refrigerator up to 3 days.

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6 Comments

Posted by on October 26, 2012 in Desserts, Holidays, Thanksgiving

 

Tags: , , , ,

6 responses to “Red Velvet Cake

  1. Auntie Adara

    October 26, 2012 at 10:10 PM

    Oh my Gosks so like x mas or vday Ive realy have to try this one Thanks

     
    • cindy knoke

      October 26, 2012 at 10:38 PM

      Isn’t Red Velvet Cake the richest and best. Yours is gorgeous!

       
      • flyfishbrat

        October 27, 2012 at 9:03 AM

        Thanks Cindy, again something I had never had until meeting Mark. He’s a wonderful baker and this cake is no exception.

         
    • flyfishbrat

      October 27, 2012 at 9:01 AM

      Thanks Aunt Adara

       
  2. cindy knoke

    November 17, 2012 at 9:51 PM

    I’ll be at your house for TG dinner around 3pm. Wouldn’t want to miss a bite!!! 🙂 Looks deevine!

     
    • flyfishbrat

      November 17, 2012 at 10:18 PM

      Oh my any other year we would be hear with bells on to welcome you. This year we’re headed to Tennessee for Mark’s nieces’ first Thanksgiving Dinner. Hey but there’s always next year and I could use the help in the kitchen.

       

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