Red Velvet Cake

I made this simply divine Red Velvet Cake for my husband’s birthday recently. I find that the cake tastes better after it sat in room temperature for an hour after removing from the fridge.

Red Velvet Cake Ingredients:

2 ½ cups sifted Cake Flour

2 tablespoons unsweetened Cocoa Powder

½  cup Unsalted Butter at room temperature

1 ½ cups granulated White Sugar

2 Large Eggs

1 teaspoon Vanilla Extract

1 cup Buttermilk

2 tablespoons liquid Red Food Coloring

1 teaspoon White Distilled Vinegar

1 teaspoon Baking Soda

Cream Cheese Frosting Ingredients:

One 8 oz Philadelphia Cream Cheese, room temperature

One 8 oz tub of Mascarpone Cheese or another 8 oz of regular Cream Cheese, room temperature

1 teaspoon Vanilla Extract

1 cup confectioners’ Powdered Sugar, sifted

1 ½ cups cold Heavy Whipping Cream

Method for making the Red Velvet Cake:

Preheat oven to 350 degrees Fahrenheit.

You need two 9 inch baking pans, spray with butter and lined with parchment paper.

Step 1: Add

2 ½ cups of sifted flour

2 tablespoon of unsweetened cocoa powder

Sift and whisk together

Step 2: Add

1 cup of buttermilk

2 tablespoons of red food coloring

Lightly whisk together

Step 3: Add

½ cup of unsalted butter

Beat that until creamy

Add 1 ½ cups of granulated sugar

Beat 2 to 3 minutes on medium until creamy and smooth

Add 1 teaspoon of pure vanilla extract

Add 2 eggs, one at a time

Beat together and scrape down sides

Transfer to a large bowl.

Mix 1 teaspoon of baking soda with 1 teaspoon of distilled vinegar. It will bubble immediately, pour into cake mix quickly.

Mix it up and divide between the 2 pans.

Spread evenly.

Bake 25 to 30 minutes or until a skewer comes out clean.

It should be firm and have pulled away from the sides.

Cool like this for ten minutes.

Put a rack on top, flip it over, take the pan off and peel the parchment paper off.

Cool to room temperature.

Wrap in plastic wrap and put in the fridge for four hours or until firm.

Method for making the Cream Cheese Frosting:

Cut each layer cross-sectional into half.

Step 1: Add

8 oz of cream cheese at room temperature.

8 oz or 227 grams of Marscarpone cheese ,an Italian cheese

Or another 8 oz of regular cream cheese.

Beat until smooth.

Step 2: Add

Add 1 teaspoon of pure vanilla extract and 1 cup of sifted confectioner’s powdered sugar

Beat until smooth starting from low speed

Step 3:  Gradually add

1 ½ cups of cold heavy whipping cream and beat in starting from low speed then gradually increase the speed.

Frost ½ cup of frosting on one layer of cake on a cake stand, spread evenly.

Do one layer, continue on then do the top and side of cake.

Chill in the fridge.

Copyright 2012 From the Kitchen of Eloise


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