Red velvet cake!

I wanted to bake a Red Velvet Cake since ever.Blame  it on my procrastinating behavior ,my efforts somehow got diverted to other mouthwatering attempts. Last week I finally gave in, as it was my dad’s birthday. Hence, without wracking my brain any further, I baked it.

Although the initial thought to hit my mind was of baking a cheese cake for the birthday since, dad is a huge cheese cake fan. Considering the fact that I already experimented with the cheese cup cakes last week. (The recipe will follow shortly) So here I found a good reason to try the red cake recipe now.

View me from old school of thought but I still cannot absorb the trend of cupcakes for birthdays. I have a very strong view for birthdays, for me a birthday is so incomplete without a cake. So, all you friends who are planning a birthday surprise, boxes of cupcakes...chuck it! Not a very good idea!! :) .I only like cakes on birthdays.I guess it has something to do with all the claps and blowing the candle and cutting cake drama.

 The striking appearance of this Red Velvet Cake was an instant crowd pleaser. The cake turned out to be one of my family’s favorite. It was such a dramatic looking, red soft mushy and was offset by the white frosting. I will definitely bake it again since, the recipe was simple and gave outstanding results.

But guys don’t wait to keep this for a special occasion, bake it tomorrow for the reason that, it’s good, and sometimes you need to make an ordinary day extraordinary.This cake will do just that. Trust me ;) 



Ingredients

Red velvet cake

•  2 1/2 cups (250 grams) sifted cake flour
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

Cream Cheese Frosting:

• 1 - 8 ounce (227 grams) cream cheese, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Whipping cream frosting:

• 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
• 1 teaspoon pure vanilla extract
• 1/2 cup (55 grams) confectioners' (icing or powdered) sugar, sifted

Method

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans .(i took a heart shaped single pan). Set aside. 
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. 
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). 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.
4.  In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. 
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.  
6. Working quickly, divide the batter  between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
7. 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. 
8. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier. :)

Cream Cheese Frosting:

1. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. 
2. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, whip until the frosting is thick enough to spread.
3. Add more sugar or cream as needed to get the right consistency. 

 

Whipped Cream Frosting 

1. In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. 
2. Cover and chill the bowl and wire whisk in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.

Assemble the cake

1. With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers
2. Place one of the cake layers, top of the cake facing down, onto your serving platter.
3. Spread the cake layer with a layer of cream frosting.  Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. 
4. Frost the top and sides of the cake with whipped cream frosting.you can garnish the cake with sweetened or unsweetened coconut. 

• I made in a  heart shaped pan,since i did not have a round pan.and i used the cake crumbs to garnish again i was out of coconut.:)

This recipe is going to Sweet tooth Friday