Red Velvet Cake
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| Red Velvet Cake with White Chocolate Cream Cheese Frosting |
I love Red Velvet Cake and have baked this recipe with
different frosting over the last few years. The original recipe from Redbook is Red Velvet Snowball Cake.
This year, I made Red Velvet Cake omitting the coconut since I consumed lots of
coconut the last few months. I used the White Chocolate Cream Cheese Frosting
in the recipe. The frosting is sublime with a tangy taste from the cream cheese
and is perfectly balanced with white chocolate. It is a creamy and rich frosting
and I love it. This Red Velvet Cake has the perfect texture. It is moist and
has that signature Red Velvet taste from the buttermilk and white distilled
vinegar. To celebrate the New Year, I baked two Red Velvet Cakes, one for work
and the other for Allen and me. If you love Red Velvet Cake, please give this
recipe a go!
Cake Ingredients
2 ½ cups Cake Flour (not self-rising)
¼ cup Unsweetened Cocoa Powder
1 ounce Grated Semisweet Chocolate
1 teaspoon Baking Powder
½ teaspoon Kosher Salt
1 tablespoon Pure Vanilla Extract
1 cup Buttermilk
1 ounce (1 bottle) Red Food Coloring
2 teaspoons Distilled White Vinegar
1 teaspoon Baking Soda
½ cup (1 stick) Unsalted Butter, softened
1 ½ cups Granulated Sugar
2 Extra Large Eggs
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| My slice of Red Velvet Cake |
Directions
Heat oven to 350 degrees.
Grease 2 9-inch round cake pans with baking spray. Line pans
with parchment paper and spray with more baking spray. Dust with cocoa powder and tap out excess.
Grate Chocolate.
In a medium size bowl, combine with a whisk flour, cocoa
powder, grated chocolate, baking powder and salt. Put aside.
Place 2 paper towels under the measuring cup to prevent red
color from staining your counter top. Using a 2-cup measuring cup such as Pyrex, stir
together buttermilk, food coloring, vinegar, vanilla extract and baking soda.
Using a handheld or stand mixer with paddle attachment, in a
large bowl beat butter and sugar on medium-high until light and fluffy, about 2
to 3 minutes.
Beat in eggs one at a time until well incorporated.
Reduce mixer speed to medium-low, and slowly beat in flour mixture
alternating with the buttermilk mixture until incorporated.
Pour batter into prepared pans. Tap on counter to get rid of
bubbles.
Bake for 25 to 30 minutes or until a cake tester or
toothpick inserted in center comes out clean.
Cool in pans for 15 minutes.
Run knife around the edge of the pans and invert onto wire
rack. Remove parchment paper and carefully flip cake right side up. Cool completely,
about 1 hour.
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| Red Velvet Cake |
White Chocolate Cream Cheese Frosting
Ingredients
4 ounces (½ cup) White Chocolate, roughly chopped
¼ cup Heavy Cream
2 packages (8 ounces each) Cream Cheese, softened (I used Philadelphia)
½ cup Unsalted Butter, softened
1 tablespoon Pure Vanilla Extract
2 ½ cups Confectioners' Sugar
Directions
In a small microwave safe bowl, place white chocolate and
cream. Microwave on high for 15 to 30 seconds; whisk until smooth. Let stand
for 3 minutes; cover with plastic wrap and chill in fridge.
Using a handheld or stand mixer with paddle attachment, in a
large bowl beat cream cheese, butter and vanilla extract on medium-high speed,
until light and fluffy; about 2 to 3 minutes.
Beat in cooled white chocolate mixture until blended; about
1 minute.
With mixer on low speed, slowly add confectioners' sugar in
batches and beat until combined.
Increase speed to medium-high and beat until fluffy; about 1
to 2 minutes.
Add a dollop of frosting on cake turntable or platter to
prevent cake from moving as you frost it. Place the first layer top down and
with an offset spatula frost top. Place second layer with the top facing up;
frost the top and then the sides of the cake. Add red sugar sprinkles around
the edge of the cake and snowflake sprinkles on the top and around the sides of
the cake if you wish.
Visit Redbook for
the Red Velvet Snowball Cake recipe:
For my Red Velvet Snowball Cake, please see the following Two
Frys posts:
Enjoy!
-Sophia/Two Frys
