Wednesday, April 25, 2012

Red Velvet Cake with Cream Cheese Frosting

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Happy Birthday to me!!! Birthdays are so fun, aren't they? It's just an excuse to celebrate yourself, and I find nothing wrong with that!

I actually made this red velvet cake with cream cheese frosting for my friend's birthday a few weeks ago, but since tonight I have a wedding workshop at the church we're getting married at, tomorrow is my second dress fitting, and the wedding is in 6 weeks....I figured I should probably skip the cake this year!

I've never been a huge fan of Red Velvet Cake, but this cake actually made me change my mind. The use of cake flour really made the cake light and moist. I had never used it before, but I think it will be my new go-to whenever baking cakes or cupcakes. And cream cheese frosting is pretty much my favorite frosting ever, so layer that on top of anything and I'm bound to love it. Enjoy!

Printable Recipe

  • 2 1/4 cups sifted cake flour (not self-rising)
  • 1/4 cup Dutch-process cocoa powder
  • 1/2 tsp. salt
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs , at room temperature
  • 2 tbsp. liquid red food coloring
  • 1 tsp. vanilla extract
  • 1 cup buttermilk , at room temperature
  • 2 tsp. distilled white vinegar
  • 1 tsp. baking soda
For frosting:
  • 2 packages (8 oz. apiece) cream cheese, at room temperature
  • 8 tbsp. (1 stick) unsalted butter, at room temperature
  • 2 1/2 cups confectioners' sugar, sifted
  • 1 tsp. vanilla extract
  • Pinch of salt
To make cake: Preheat oven to 350°. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.

Sift flour, cocoa, and salt into a bowl.

In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.


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