Sunday, October 9, 2011

Red Velvet Cake

Copyright 2011 LtDan'sKitchen blogs
Here is another cake that I love to make. A southern favorite, there are a lot of variations to this cake but I've stuck with Stephanie Jaworski's recipe in her Joy of Baking blog. I have, as always added a bit of a tweak but in a very minimal way. It is mostly in the frosting and the garnish as I love decorating my Red Velvet cake with white chocolate shavings. 

One reason I love this cake is how pristine it looks on the outside. One cut into the cake though reveals this gloriously red chocolate cake that is just deliciously moist. This would definitely make a wonderful wedding cake if you are going for something unique. Although, I'm sure it has been done before. 

The inspiration for the decoration was taken from one of Oprah's favorite things entry which in this case, is a red velvet cake from Bunn Gourmet which retails about 37$. Mine cost only about 15$.

Red Velvet Cake - Adapted*

Copyright 2011 LtDan'sKitchen blogs
2 1/2 cups sifted cake   flour 
1/2 tsp salt
2 tbsp cocoa powder
1/2 cup unsalted butter, at   room temperature
1 1/2 cups granulated   white sugar
2 extra large eggs
1 tsp pure vanilla extract
1 cup buttermilk
2 tbsp liquid red food   coloring
1 tsp white distilled vinegar
1 tsp baking soda

3-4 oz white chocolate, shaved on medium grate

Cream Cheese Frosting:
2 - 8 oz cream cheese, room temperature
1 - 8 oz tub of Mascarpone cheese, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 cup confectioners' sugar, sifted
2 1/4 cups cold heavy whipping cream (contains 36-40% butterfat)

1. Preheat oven to 350
°F. Butter two 9-inch round cake pans and line the 
    bottoms of the pans with parchment paper. Set aside.

2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set 
    aside. In the bowl of your electric mixer, or with a hand mixer, beat the 
    butter until soft. Add the sugar and beat until light and fluffy. Add the 
    eggs, one at a time, beating well after each addition. Scrape down the 
    sides of the bowl. Add the vanilla extract and beat until combined.

3. With the mixer on low speed, add the buttermilk and the red food 
    coloring alternately with the flour mixture into the butter mixture, in 
    three additions, beginning and ending with the flour mixture.

4. In a cup, combine the vinegar and baking soda. Allow the mixture to 
    fizz and then quickly fold into the cake batter. Divide the batter evenly 
    between the two prepared pans and smooth the tops with an offset  
    spatula or the back of a spoon. 

5. Bake in the preheated oven for approximately 25 - 30 minutes, or until a 
    toothpick inserted in the center of the cakes comes out clean. Cool the 
    cakes in their pans on a wire rack for 10 minutes. Place a wire rack on  
    top of the cake pan and invert, lifting off the pan. Cool completely. 

6. In the bowl of your electric mixer, or with a hand mixer, beat the cream 
    cheese and mascarpone cheese until smooth. Add the vanilla and 
    confectioners sugar and beat until smooth. Gradually add the heavy cream 
    and whip until the frosting is thick enough to spread. Add more sugar or 
    cream as needed to get the right consistency.

7. With a serrated knife, cut each cake layer in half, horizontally. Place one 
    of the cake layers onto your serving platter. Spread with a layer of  
    frosting. Place another layer of cake on top of the frosting and continue  
    to frost and stack the cake layers. Frost the top and sides of the cake. 
    Garnish the cake with shaved white chocolates and pipe rosettes with 
    the extra frosting

No comments:

Post a Comment