Red Velvet Cake: Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
In bowl of
your electric
mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar
and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides of the bowl.
Add the vanilla extract and beat until combined.
In a measuring cup
whisk the buttermilk with the red food coloring. With the mixer on low
speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions,
beginning and ending with the flour.
In a small cup
combine the vinegar and baking soda. Allow the mixture to fizz and then
quickly fold into the cake batter.
Working quickly, divide the batter
evenly between the
two prepared pans
and smooth the tops with an offset spatula or the back of a spoon.
Bake in the preheated oven for approximately 25 - 30
minutes, or until a toothpick inserted in the center of the cakes comes out
clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire
rack on top of the cake pan and invert, lifting off the pan. Once the cakes have
completely cooled, wrap in plastic and place the cake layers in the freezer for
at least an hour. (This is done to make filling and frosting the cakes easier.)
Cream Cheese
Frosting: In your food processor, or with a hand mixer, process the cream
cheese and mascarpone cheese until smooth. Add the vanilla and confectioners
sugar and process until smooth. Transfer this mixture to a large mixing bowl.
Then, in the bowl
of your electric mixer, or with a hand mixer, whip the cream until stiff peaks
form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese
mixture to lighten it. Then fold in the remaining whipped cream, in two stages.
If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or
until it is firm enough to spread.
Assemble: With a
serrated knife, cut each cake layer in half, horizontally. You will now have
four cake layers. Place one of the cake layers, top of the cake facing down,
onto your serving platter. Spread the cake layer with a layer of frosting.
Place another layer of cake on top of the frosting and continue to frost and
stack the cake layers. Frost the top and sides of the cake. Can garnish the cake
with sweetened or unsweetened
coconut
Makes one - 9 inch (23 cm) four layer cake.
Red Velvet Cake:
2 1/2 cups (250
grams) sifted cake
flour
1/2 teaspoon
salt
2
tablespoons (15 grams) Dutch-processed cocoa powder
1/2 cup (113
grams) unsalted butter,
at room temperature
1
1/2 cups (300
grams) granulated white
sugar
2
large
eggs
1 teaspoon pure
vanilla extract
1 cup (240 ml)
buttermilk
2
tablespoons liquid red food coloring
1 teaspoon
white distilled vinegar - skip tak letak
1
teaspoon baking soda
Cream
Cheese Frosting:
1 1/2 (360
ml) cups heavy whipping cream
1 - 8
ounce (227 grams) cream cheese, room temperature
1 - 8
ounce (227 grams) tub of Mascarpone cheese, room temperature - skip tak letak
3/4
teaspoon pure vanilla extract
1 cup (115
grams) confectioners' (icing or powdered) sugar, sifted
Read more: http://www.joyofbaking.com/RedVelvetCake.html#ixzz0m4YFDlAM
