Thursday, November 26, 2009

New Recipe Thursday: Red Velvet Cake



 Me, on any random night

It's not Tuesday and it's not even really a new recipe, but being that today was Thanksgiving, I decided to do a little baking for the family, as the majority of my lovely desserts go to the police department. So, last night, I sat up despite being ridiculously tired and baked, though I must admit it was well worth it.

Red Velvet Cake
Ingredients:
2 1/2 cups of cake flour
1/2 teaspoon of salt
2 tablespoons of cocoa powder
1/2 cup of butter
1 1/2 cups of sugar
2 large eggs
1 teaspoon of vanilla extract
1 cup of buttermilk
2 tablespoons of red food coloring
1 teaspoon of white vinegar
1 teaspoon of baking soda
Frosting
 16 ounces cream cheese, softened
1/2 cup of butter
1 teaspoon vanilla extract
2 1/2 cups of powdered sugar
Directions:
1.) Heat the oven to 350 degrees.
2.) Grease two 9 inch pans and line with parchment paper.
3.) In a medium bowl, sift flour, salt and cocoa powder.
4.) In a large mixing bowl, beat the butter and sugar until light and fluffy.
5.) Add eggs, one at a time.
6.) Add vanilla extract and beat until combined.
7.) In a measuring cup, whisk the buttermilk and food coloring.
8.) Alternately add flour and buttermilk to butter mixture, starting and ending with the flour.
9.) In a small cup, mix vinegar and baking soda. Allow to fizz, the fold into the batter.
10.) Bake for 25-30 minutes, then remove from oven and allow to cool.
Frosting:
1.) In a large bowl, mix cream cheese and butter until light and fluffy.
2.) Add in vanilla extract, mix well.
3.) Add in powdered sugar and beat until smooth.
Notes: This is essentially the same recipe that I used for the cupcakes. The main difference, that I can see, is that here, the food coloring is mixed in with the buttermilk. Also, though the recipe states to bake for 25-390 minutes, I found that 20 was sufficient for me.

 

 
 
 
 

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