As you can guess, this one ISN’T a pic of the cake that I made. This is from the Cooking.com website:
I made this cake the other day and it is the HIGHEST/TALLEST CAKE I’VE EVER MADE IN MY ENTIRE LIFE!! That’s a pretty bold statement for me to make since I’ve made more cakes from scratch than most people since baking is one of my passions. I didn’t have enough red food coloring for the cake, so it’s not as red as it should be. With enough food coloring, the bright red cake, coupled with the white cream cheese frosting, would make an elegant and tasty Christmas cake! There’s more than enough to share with friends and family, too! I adjusted the frosting recipe. I didn’t make as much frosting as the recipe requires since I don’t like too much frosting on my cake. But, the recipe states that you can store frosting in the refrigerator for up to three days. This was the first time I’ve ever made red velvet cake and we were pleased with the result! If you make this recipe, be sure to leave a comment and let me know how it turns out! Do any of you like red velvet cake? Have you ever made one before?
SOUTHERN RED VELVET CAKE WITH CREAM CHEESE FROSTING
RECIPE INGREDIENTS For the Cake:
Nonstick vegetable cooking spray, for pans
2 tablespoons unsweetened cocoa powder, plus more for dusting
5 cups cake flour (not self-rising)
2 teaspoons kosher salt
3 cups sugar
3 cups canola oil (Editor’s note: That’s 1 cup per cake layer!)
4 large eggs
4 tablespoons red food coloring (one 2-ounce bottle)
2 teaspoons pure vanilla extract
2 cups well-shaken buttermilk
1 tablespoon baking soda
5 teaspoons distilled white vinegar
1 recipe Cream Cheese Frosting (recipe follows)
For the Cream Cheese Frosting:
Three 8-ounce packages cream cheese, softened
5 cups confectioners’ sugar
1 1/2 cups unsalted butter, softened
1 1/2 teaspoons vanilla extract
DIRECTIONS For the Cake:
Preheat the oven to 350 degrees F. Generously spray three 9-by-2-inch round cake pans with nonstick cooking spray, and line with parchment paper. Spray the lining; dust with cocoa, tapping out any excess. Set aside. Whisk together the flour, salt and cocoa in a medium bowl; set aside.
Mix the sugar and oil at a medium speed in the bowl of an electric mixer fitted with a paddle attachment until combined. Add the eggs, one at a time; mix well after each addition. Mix in the food coloring and vanilla. Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition. Scrape down the sides of bowl as needed.
Stir together the baking soda and vinegar in a small nonreactive bowl. Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds. Divide the batter equally among the pans. Tap the pans on the counter to remove bubbles. Bake until cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes. Cool the pans on a rack for 5 minutes. Invert the cakes onto wire racks to cool completely.
To assemble, place one layer top-side down on a cake stand. Using an offset spatula, spread with a 1/4-inch thick layer of frosting. Repeat with remaining layers. To frost the top and side of the cake, work from the center toward and over the edge, making sure to coat evenly. The cake can be stored in the refrigerator for up to 1 week.
For the Cream Cheese Frosting:
In a standing stand mixer fitted with a paddle attachment, or with a handheld electric mixer in a large bowl, mix the cream cheese and butter at a low speed until incorporated. Add the sugar and vanilla. Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes. The frosting may be stored in the refrigerator for 3 days.
