Thursday, November 14, 2013

Red Velvet Cake (Martha Stewart)

Recipe: Red velvet cake

  • Unsalted butter, for pans 2 1/2 cups cake flour (not self-rising), plus more for pans
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1 1/2 cups canola or safflower oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons white vinegar
  • For cream cheese frosting
  • 1 pound (two 8-ounce bars) cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 pounds confectioners' sugar, sifted
For cake: Preheat oven to 350°F. Butter two 9-by-2-inch round cake pans; line with parchment rounds, and butter parchment. Dust with flour, tapping out excess. In a medium bowl, whisk together flour, cocoa, and salt.
With an electric mixer on medium speed, beat sugar and oil until well combined. Add eggs, 1 at a time, beating well after each addition. Add food coloring and vanilla; beat until well combined. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour; beat until just combined, scraping sides of bowl as needed.
In a small bowl, mix baking soda and vinegar. Add to batter; beat 10 seconds. Divide batter evenly between prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 15 minutes. Turn out cakes onto rack to cool completely.
Place bottom cake layer on a cake stand or platter, and spread evenly with about 1 1/2 cups cream-cheese frosting. Place second layer on top; spread and swirl remaining frosting over cake. Cake can be refrigerated up to 6 hours; bring to room temperature before serving.
For cream cheese frosting: With an electric mixer on medium speed, beat cream cheese and vanilla until light and creamy, about 2 minutes. Add butter, beating until incorporated.
Reduce speed to low. Gradually add confectioners' sugar, 1 cup at a time, and beat until fluffy and smooth. Frosting can be refrigerated in an airtight container up to 3 days. Bring to room temperature, and beat on low speed before using.
Serving Size
Makes 8 to 10 servings

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