As smooth as silk,As sweet as a red, red rose...
I can't ask for anything else on Valentine's Day!
***A Red Velvet Cake is also known as the Waldorf Astoria Cake***
Ingredients:
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Parchment Paper
Cream Cheese Icing:
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
Directions:
Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans line the bottom of the pans with parchment paper.
Sift together the cake flour, baking powder, and salt into a medium bowl. Set aside.
In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps. Set aside.
In a large bowl, using a hand or stand-up mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. Then, add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with cream cheese icing.
*Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.
Cream Cheese Icing:
With a hand or stand-up mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the icing will need to be brought to room temperature before using (after icing softens up, beat with mixer until smooth).
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Parchment Paper
Cream Cheese Icing:
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt
Directions:
Preheat oven to 350 degrees.
Butter and flour two 9-inch round cake pans line the bottom of the pans with parchment paper.
Sift together the cake flour, baking powder, and salt into a medium bowl. Set aside.
In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps. Set aside.
In a large bowl, using a hand or stand-up mixer, beat butter and sugar together until light and fluffy. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
In a small bowl, mix vinegar and baking soda. Then, add it to the cake batter and stir well to combine. Divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with cream cheese icing.
*Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions.
Cream Cheese Icing:
With a hand or stand-up mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the icing will need to be brought to room temperature before using (after icing softens up, beat with mixer until smooth).
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