Red Velvet Cake
Ok, Mrs. Smith Cooks readers… I have a surprise for you. This week I’m posting two, that’s right TWO cake recipes for you. There’s one thing pregnant ladies everywhere want, and that’s cake, so I’ve made a couple in the last week or so. Oh, I’m sneaky, though, I didn’t just make a cake for me because I wanted cake, no sirree, I made these two cakes under the auspices of making them for someone else. The first, this Red Velvet cake, for my mom on mother’s day and the second? Well, you’ll have to wait until later this week.
On to the Red Velvet cake. My mom loves Red Velvet cake. In fact, she once told me she had a dream about Red Velvet Cake. Enough said. I knew this was the cake I would make.
1 T. unsalted butter, melted
3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 t. salt
1 3/4 cups canola oil
2 1/4 cups sugar
3 large eggs
6 T (3 ounces) red food coloring or 1 t. red gel food coloring dissolved in 6 tablespoons of water
1 1/2 t. vanilla
1 1/4 cup buttermilk
2 t. baking soda
2 1/2 t. white vinegar.
1. Preheat oven to 350 degrees. Brush the inside bottom and sides of three 9 inch cake pans with the melted butter, and then line bottoms with a circle of parchment paper.
2. Whisk cake flour, cocoa and salt together in a bowl.
3. Place oil and sugar in bowl of an electric or stand mixer and beat at medium speed until well combined. Add eggs one by one. Turn the mixer off and add vanilla and food color. Turn on low to combine to avoid splashing. Turn mixture up to medium Add flour mixture alternately with buttermilk. After the last addition, scrape down the bowl and beat just long enough to combine.
4. Combine vinegar and baking soda in a small dish and mix until baking soda is dissolved. Add this mixture to the batter with machine running and beat until well combined.
5. Divide batter among the three pans, place in oven. Bake for 40-45 minutes or until a toothpick inserted into the center of the batter comes out clean. If all three pans do not fit on one level of your oven, rotate after 20 minutes of baking. Let cool in pans 20 minutes before inverting and removing parchment paper. Cool completely before frosting. Store the frosted cake in an airtight container for up to 4 days.
Cream Cheese Frosting Recipe, Makes 9 cups. Enough for a crumb coat, Frosting, and generous (but not obscene) amount between the layers.
12 ounces cream cheese, room temperature
3/4 cup (1 and 1/2 sticks) butter room temperature
4 and 1/2 cups confectioner’s sugar, sifted
1 and 1/2 teaspoon vanilla
Place cream cheese and butter in a medium bowl. With a stand mixer or handheld electric mixer, beat until light and fluffy, about 2 minutes. Add vanilla and sugar in several batches. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.