Wednesday, January 20, 2010

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Cake Slice: Red Velvet

My introduction to red velvet came in high school when my drama teacher told me it was his favorite cake. I had never even heard of red velvet before and I had no clue what it tasted like. It didn't take me long to try this cake because a few weeks later a group of friends and I bought my drama teacher a red velvet cake for his birthday. I remember my first bite and the thoughts that occurred to me. The cake tasted like a chocolate cake but not as rich. And I couldn't get over the red coloring and the cream cheese frosting.
Making this cake took me back to high school. I love how food has the ability to transport you to a different place in time. The cake came out delicious and it didn't even last a day in our house. Although I must admit that it didn't last that long because I quartered the recipe (cook time was still about 20 minutes) and used this cream cheese frosting recipe instead. The cake was a beautiful shade of red with just the right amount of chocolate taste.

I've heard that red velvet cake traditionally got its red color from beets, anyone know anything about this?
January’s Cake: Red Velvet Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Red Velvet Cake

2½ cups all purpose flour

½ tsp salt

1 tsp vanilla extract

1 cup buttermilk (see note below)

2 tbsp cocoa powder

2 tbsp red food colouring

1 cup (2 sticks) butter

2 cups sugar

2 eggs

1½ tsp baking soda

1 tbsp cider vinegar or white vinegar

For the Coconut Pecan Icing

1 cup milk

2 tbsp all purpose flour

1 cup (2 sticks) butter, softened

1 cup sugar

1 tsp vanilla extract

1 cup sweetened shredded coconut

1 cup finely chopped pecans or walnuts

Method – Red Velvet Cake

To make the cake, heat the oven to 350F. Grease two 9-inch round cake pans and line them with waxed paper to kitchen parchment. Grease the paper and flour the pans.

Prepare three separate mixtures for the batter. Combine the flour and salt in a medium bowl and use a fork to mix them together well. Combine the cocoa powder and the red food colouring in a small bowl, mashing and stirring them together to make a thick smooth paste.

In a large bowl, beat the butter with a mixer at low speed for 1 minute until creamy and soft. Add the sugar and then beat well for 3 to 4 minutes, stopping to scrape down the bowl now and then. Add the eggs one at a time, beating after each one until the mixture is creamy, fluffy and smooth. Scrape the cocoa-food colouring paste into the batter and beat to mix it in evenly.

Add a third of the flour mixture and then about half the milk, beating the batter with a mixer at low speed. Mix only enough to make the flour or liquid disappear into the batter. Mix in another third of the flour, the rest of the milk and then the last of the flour in the same way.

In a small bowl, combine the baking soda and vinegar and stir well. Use a wooden spoon or spatula to quickly mix this last mixture into the red batter, folding it in gently by hand. Scrape the batter into the prepared pans.

Bake at 350F for 20 to 25 minutes until the layers are spring back when touched lightly in the centre and are just beginning to pull away from the sides of the pans.

Cool the cakes in the pans on wire racks or folded kitchen towels for 15 minutes. Then turn them out onto the racks, remove the paper and turn top side up again to cool completely.

Method – Coconut Pecan Icing

Combine the milk and flour in a small or medium saucepan. Cook over medium heat, whisking or stirring often until the mixture thickens almost to a paste, around 2 to 4 minutes. Remove from the heat and scrape it into a small bowl to cool completely.

Meanwhile, beat the butter with a mixture at high speed until light and fluffy. Add the sugar in thirds, beating well eacg time until the mixture is creamy and fairly smooth. Add the cooled milk and flour mixture and beat for 1 to 2 minutes, scraping down the sides now and then to combine everything well.

Using a large spoon or spatula, stir im the vanilla, coconut and pecans, mixing to combine everything well into a thick, fluffy, nubbly icing.

To Assemble

Place one cake layer top side down on a cake stand or serving plate. Spread a third of the icing on top. Place the second layer, top side up, on top. Frost the sides and then the top of the cake with the remaining icing. Refrigerate for 30 minutes to help the icing set.

NOTE: If you can’t find buttermilk, stir 1 tbsp lemon juice or vinegar into 1 cup of milk and leave to stand for 10 minutes before using.


Eliana said...

Looks incredible Stephanie. And you're right - red velvet cake used to get its color from beets. I'm glad we go the artificial way now because bets and I don't get along.

Anonymous said...

It looks delicious! I've also never herd if red velvet cake/cupcake till 2 days ago. I would like to try it but fist ik have to find red food colouring.
thx for your recepie!

The Bahens said...

Your cake looks wonderful! Good call on the frosting; I made the recipe from the book, thought it was too weird to use, and made a batch of good old vanilla instead.

Leslie Limon said...

I love how foods trigger a memory! Red Velvet always reminds me of my great-grandmother. Great job on your cake.

Jen said...

I had never had red velvet cake until last year when I made red velvet cupcakes for Valentines day.

Tricia said...

Your cake looks great! And so starts the cravings :)

Jodie said...

Looks great. You should try the frosting. I made it without the coconut and pecans; it tasted like melted vanilla icing.

Monica H said...

I halved the recipe and made a 6-inch cake and 9 cupcakes. I gave the cupcakes away though. The cake was awesome and as I type I'm eating the last piece!

Your cake looks so moist too.

symphonious sweets said...

Great looking cake! I wonder about using beets as well.

kim elser said...

Did anyone notice that it didn't say in the cake instructions where or when to put the vanilla in the cake mix? lol