Thursday, July 12, 2007

Red Velvet Cake

This past weekend, I was on lockdown. I am potty training my toddler. I structured activities to keep me home bound. I baked up a whirlwind. I re-worked my chocolate chip cookies recipe. I baked my frst red velvet cake. I even made my first pan of old-skool mac'n cheese. More on that later.

The red velvet cake was quite simple to make. God I love having a kitchen aid!

Be advised, when you add the red food coloring, the batter will turn a scary bright red. I almost dumped the batter because I thought I messed it up. Don't fret, once the cake is baked it will take on a nice deep reddish brown hue.

Also, keep the mixer on low speed. The creaming process for the sugar and oil will take longer than butter. Be patient.

Red Velvet Cake
2 eggs
1 1/2 cups sugar (270g)
1 1/2 cups vegetable oil
1 tsp white vinegar ( I ended up using cider vinegar )
2 1/2 cups cake flour ( 315g)
1 tsp baking soda
2 to 3 TBSP cocoa powder (i used 3 tbsp)
1 cup buttermilk ( 240ml)
1 tsp vanilla
2 TBSP red food coloring

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating.
Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides.

Serves 12 to 14.

Red Velvet Cake Frosting

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans
1 tsp vanilla extract

Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Source: Adapted from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes

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