Red Velvet Cake with Fluffy White Frosting

I had things to do. Things I didn’t want to do, or think about. Things I would rather have skipped to walk outside, practice photography, read, and bake. So I did what every great procrastinator does I distracted myself from the thing I didn’t want to do and I baked. The only problem with my chosen method of distraction is that I’d have to consume whatever it was I’d created. Maybe I should have chosen a distraction that didn’t include chocolate.

This cake is good, so good, no so so so so good that it turned me from “I’m not really a cake person,” to a “I can’t wait to finish dinner so I can eat cake” kind of person.

Red velvet cake’s visual interest usually distracts from the taste, but this cake is moist and perfectly baked. It is the best cake I’ve ever made and so easy. I’ve always had trouble getting the perfect consistency of frosting. This frosting was easy, fluffy and the contrast was perfect for the dark cake. Not only does the frosting look fluffy, but the taste resembles Fluff.

Red Velvet Cake with Fluffy White Frosting

{Recipe from The Hummingbird Bakery Cookbook via JoytheBaker.com}

8 Tablespoons unsalted butter, at room temperature

1 1/2 cup sugar

2 egg

5 Tablespoons unsweetened cocoa powder

4 Tablespoons red food coloring mixed with 2 Tablespoons water

1 teaspoon vanilla extract

1 cup buttermilk (I used 1 cup 2% and two tablespoons of lemon juice)

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons distilled white vinegar

Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

Fluffy Seven Minute Frosting

{from Epicurious.com}

1 cup plus 2 tablespoons sugar

3 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 tablespoon pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

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4 Comments on “Red Velvet Cake with Fluffy White Frosting”

  1. whatsaysyou says:

    That cake looks so good right now that I want a slice

  2. Babygirl says:

    Oh I love a great red Velvet recipe and this one sounds divine. I can’t wait to try out your method to make the ultimate red velvet cake. Nice post.

  3. [...] wanted to surprise M with a cake- a red velvet cake- but I didn’t have a key ingredient, buttermilk. There are a few substitutes for buttermilk, [...]

  4. [...] 8. Red Velvet Cake with Fluffy White Frosting [...]


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