Monday, December 13, 2010
12. Red Velvet Cake
There is not much to say about this recipe or this cake. I did typical me and researched and poured over hundreds of recipes, pictures, taste comparisons, etc… Before deciding to create my own recipe based on the attributes I want to see in the final cake. The recipe I designed in the end did not match any other recipe I saw… for good or for bad?
Red Velvet Cake
By Baker at Law (That would be me :-)
1/4 cup (1/2 stick) Butter, softened
1 1/2 cup Sugar
3/4 cup Vegetable Oil
2 large Eggs, room temperature
1 tsp Vanilla
1 oz Liquid Red Food Coloring
2 1/2 cup Cake flour (I used the 1 TBS corn starch in 1 cup All Purpose Flour substitution method)
3 TBS cocoa powder
1 tsp Salt
1 c Buttermilk
1 tsp Baking soda
2 tsp Vinegar
Pre-hear oven to 350 degrees
1. Sift together flour, coco powder, and salt. Set aside.
2. Mix together butter and sugar to well incorporated.
3. Add vegetable oil.
4. Add eggs one at a time and wait until the precious is fully incorporated before adding the next.
5. Add vanilla and food coloring.
6. Add flour mixture and buttermilk alternatively, beginning and ending with the flour mixture.
7. Scrap down the bowl as needed.
8. Mix baking soda and vinegar together in separate bowl.
9. Add baking soda/vinegar mixture to cake batter.
10. Pour batter in 3 prepared 8 inch circle pants. The batter will sit low in the pans, don’t worry, you will get three good sized layers.
11. Bake for 25-30 minutes. If cooking all pans at once, make sure to rotate you pans in the oven to avoid one cake over cooking in an oven hot spot.
12. Let fully cool before frosting.
Cream Cheese Frosting
8 oz Cream Cheese, room temperature
1/2 cup (1 sticks) Butter, softened
1 lbs (or less) powdered sugar (based on your taste and consistency desired)
2 tsp Vanilla
Mix together cream cheese, butter, and vanilla. Sift powder sugar and incorporate until desired consistency/taste is achieved.