Thursday, August 25, 2011

Red velvet goodness

I've been sorta obsessed with red velvet cake since first trying it awhile back. SO GOOD!

I rarely bake cakes from scratch but thought I should give it a try for our Wednesday picnic dinner with friends. I searched the Web and settled on a Martha Stewart recipe. But I wanted cream cheese frosting and chose one from Joy of Baking.
It's ugly but tasty! I'm very happy with the way it turned out. And, for a Martha Stewart recipe, it was surprisingly simple, quick and easy!

Red Velvet Cake:

2 1/2 c cake flour
1 t salt
1/4 c cocoa powder
1 1/2 c sugar
1 1/2 c canola oil
2 large eggs
1/4 c red food coloring (I used a full 1 oz bottle)
1 t vanilla extract
1 c buttermilk
1 1/2 t baking soda
2 t white vinegar

1. Heat oven to 350 degrees. Generously butter or spray two 9x2-inch round cake pans. Sprinkle with flour and tap out the excess.

2 In a medium bowl, whisk cake flour, salt and cocoa.

3. With an electric mixer, combine the sugar and oil and beat on medium speed until well combined. Add eggs one at a time, beating well after each addition. Add food coloring and vanilla and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.

4. In a small bowl, mix baking soda and vinegar until combined. Add to batter and beat for 10 seconds.

5. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans and return to the rack to cool completely.
We took the cake to Aaron and Irene's house for a summer picnic and pool party. I was too busy eating, chatting and relaxing to take pictures, but I did manage to get Jesse in his ducky towel.

:)

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