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Monday, January 21, 2013

Southern Red Velvet Cake

I finally found it!!  .....okay, to be honest my sister-in-law, Kim, found it.  A Red Velvet Cake that isn't dry.  This one is the perfect cake with the perfect icing.  I had given up trying to bake a red velvet cake because I couldn't find a recipe that was really good.  Thank you for sharing, Kim!


Vegetable oil for the pans
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cocoa powder
1-1/4 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
1- full 1 oz. bottle of red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Directions:
Preheat oven to 350 degrees. Lightly oil and flour 3 (9 x 1-1/2-inch) cake pans.

In large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.  In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans.  Place the pans in oven evenly spaced apart.  Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick in the center comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans.  One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up.  Let cool completely.

When frosting the cake, spread 1/4 to 1/2-inch of the frosting between layers.  Cover the entire cake with frosting.  Optional:  sprinkle with pecans.


Cream Cheese Frosting:

1 lb. cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract

With mixer, mix the cream cheese, sugar, and butter on low speed until incorporated.  Increase the speed to high, and mix until light and fluffy, about 5 minutes.  Reduce the speed to low and add the vanilla, raise the speed to high and mix briefly until fluffy.  Store in refrigerator until somewhat stiff, before using.

1 comment:

Kanisha Washington said...

this recipe doesnt say how much food coloring