Red Velvet Cake

Intriguing with its reddish hue, crumbly texture and stark white frosting, Red Velvet Cakes create a mystifying image in corner bakeshops that is almost instantly auspicious to itself. Thanks, in part, to a dose of red food coloring, this otherwise plain butter cake gives vividness in the eating experience.

I remember being impassive to the Red Velvet not too long ago; I wasn't too keen with the thought of food coloring in my cake. But with its popularity and dominance over such wide range of cakes, I knew it was only a matter of time!

Red Velvet Cake

2 1/4 C cake flour, sifted
1 t baking powder
1/2 t salt
15g unsweetened cocoa powder, sifted

1/2 C unsalted butter
1 1/2 C granulated sugar
2 large eggs
2 t vanilla

1 C buttermilk
1/4 t red food gel or 2T red liquid food coloring

1t vinegar + 1t baking soda

1. Preheat oven to 350F. Grease and line two 9"x2" round pans. Combine dry ingredients, mix well.
2. Using the paddle attachment, beat the butter and sugar on medium speed until fluffy, 5-8 minutes. Add eggs with vanilla one at a time, beating well after each addition.
3. Whisk the food coloring into the buttermilk, add more coloring if desired. Alternately add the dry and liquid ingredients into the creamed mixture, start and end with dry.
4. Combine vinegar and baking soda, allow to sizzle then fold into the batter. Deposit on prepared pans and bake for 25-35 minutes, top should be moist yet firm. Let cool on wire rack.

Cream Cheese Frosting

8oz cream cheese, room temp
3-3 1/2 C sifted icing sugar
1/4C cream

Beat cream cheese until smooth, gradually adding the icing sugar. Fold in the cream a little at a time until the desired consistency is achieved.

Assembly:

Spread 1/3 of the frosting on the cooled cake, top with the 2nd layer. Use the remaining frosting to cover the top and sides; swirl with a spoon for a nice decor.

While this is great straight from the fridge, I find that heating a slice in the microwave for 5-8 seconds (varies on your idea of a slice of cake *snort*) on medium-low heat gives it a more tender and melting texture.