red velvet cake
making every pioneer recipe: part 14! i had a lot of hopes for this. my honest opinion is that the cake is okay, but the icing is amazing. this recipe takes a long time. i feel like red velvet cake can be pretty difficult to make from scratch. but it sure looks beautiful!
red velvet cake:
1 cup shortening
1¾ cups sugar
2½ cups cake flour
1¼ teaspoons salt
2 large eggs
1 cup buttermilk (if you don’t have any, see In the Morning)
1 teaspoon vanilla extract
1 teaspoon baking soda
1½ teaspoons vinegar
1 ounce red food coloring (use 2 ounces if you desire a deeper red color)
1½ teaspoons cocoa powder
cream cheese icing:
1½ 8-ounce packages cream cheese, at room temperature
¾ cup (1½ sticks) unsalted butter, softened
1½ pounds powdered sugar
¼ teaspoon salt
2 teaspoons pure vanilla extract
directions:
1. Preheat the oven to 350ºF. Spray two round 10-inch cake pans (2 inches deep) with nonstick baking spray.
2. Blend together the shortening and sugar in a mixing bowl, using an electric mixer. Set aside.
3. Sift together the flour and salt. Set aside.
4. Mix the eggs, buttermilk, vanilla, baking soda, and vinegar in a separate bowl.
5. Alternate adding the flour mixture and the buttermilk mixture to the shortening mixture in the mixing bowl, mixing after each addition.
6. In a small bowl, mix the red food coloring and cocoa powder.
7. Pour into the mixing bowl.
8. Mix until just combined. Don’t overbeat.
9. Pour the batter evenly into the cake pans and bake for 25 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 20 minutes before removing the cakes from the pans. Cool completely before icing.
10. Now, make the icing. Place the cream cheese and butter in a mixing bowl and whip until smooth. Sift the powdered sugar and add it to the bowl. Add the salt and mix.
11. Add the vanilla and mix until smooth.
12. Place one layer face down on a cake plate or pedestal. Note the cocoa swirling throughout the cake!
13. Plop a large spoonful of icing in the center of the layer.
14. Using an offset spatula, spread one-third of the icing evenly on top of one layer, making sure to get the icing all the way to the edges.
15. Place the other cake layer on top, face down.
16. Ice the top. . .
17. And ice the sides with the remaining icing, being careful not to loosen crumbs as you go.
18. Refrigerate the cake for 20 minutes before cutting and serving. (Because of the butter, the icing will become soft at room temperature.) To serve, cut a large X in the refrigerated cake.
19. Then cut smaller slices within each quadrant of the cake.
Making a red velvet cake from scratch can indeed be a rewarding, yet challenging experience, especially for those new to baking. One of the key tips I’ve learned is the importance of balancing the cocoa powder and red food coloring to achieve that distinct vibrant red hue without overpowering the delicate flavor of the cake. In this recipe, mixing the cocoa with the food coloring before adding it into the batter helps distribute the color more evenly, which makes the cake visually attractive. The use of buttermilk and vinegar is another highlight that not only works chemically with the baking soda to create a tender crumb but also enhances the subtle tangy flavor typical for red velvet cakes. If you don’t have buttermilk, you can easily make a substitute by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for a few minutes. The cream cheese icing is truly the star of this cake. Cream cheese and butter must be at room temperature and whipped well to achieve the smoothest texture. Sifting the powdered sugar before adding it ensures there are no lumps in the frosting, which makes spreading it easier and results in a professional finish. When frosting the cake, doing a crumb coat first — a thin layer of icing applied and then chilled — helps prevent crumbs from mixing into the final icing layer. One trick I personally use is refrigerating the finished cake for at least 20 minutes before cutting. This sets the icing and makes slicing neater and easier. Cutting a large X and then smaller slices within each quadrant is a clever way to serve tidy pieces, especially when sharing with guests. Baking the cake layers evenly requires attention to your oven’s temperature and baking time. Using two 10-inch pans allows for well-sized layers that bake uniformly. Always test with a toothpick for doneness to avoid overbaking, which can dry out this tender cake. Overall, while this recipe takes a bit of time and patience, the visual appeal of the red cake and the creamy richness of the cream cheese icing make the effort worthwhile. It’s a wonderful recipe to try for special occasions or to impress friends and family with your baking skills.
❤️❤️❤️❤️