Red Velvet Cake

 

 

Red Velvet Cake

Long known for its decadence and intense color, red velvet cake was once a signature dessert at New York’s Waldorf-Astoria hotel in the 1920s.  To bring a little romance to your Valentine’s table, create a red velvet cake of your own, like the tasty one pictured from Yakima’s White House Café.

Red Velvet Cake

Recipe adapted from one found on www.pinchmysalt.com

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans

2. Sift flour, baking powder, and salt into a medium bowl.  In a small bowl, mix food coloring and cocoa powder into thin paste without lumps.

3. In a large bowl, using a mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste.  Add 1/3 of the flour mixture to the butter mixture, beat well, then beat in 1/2 of the buttermilk. Beat in another 1/3 of flour mixture, then second 1/2 of buttermilk. End with the last 1/3 of the flour mixture, beat until well combined.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add it to the cake batter.  Working quickly, divide batter evenly between the cake pans and place them in preheated oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and add powdered sugar, salt and vanilla.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.