How do I describe the taste of Red Velvet cake? Well, it’s not vanilla cake, but it’s certainly not all chocolate. Red Velvet cake, for lack of a more creative vocabulary, tastes like sweet red cake. Without rich and decadent frosting, this cake is light, moist, quite tasty and yes, red. My favorite Red Velvet cake is relentlessly smothered in brown sugar cream cheese frosting. The recipe for both just a jump away.
Buttermilk Red Velvet
adapted from Demolition Desserts
8 Tablespoons unsalted butter, at room temp
1 cup plus 2 Tablespoons granulated sugar
2 large eggs, at room temp
1/2 teaspoon vanilla
2 cups cake flour
2 Tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup buttermilk
scant 2 Tablespoons Red Food coloring
1. Preheat the oen to 325. Sift together flour, cocoa, baking powder and baking soda. Add the kosher salt after sifting and set aside. Measure out the buttermilk and red rood coloring. Add the die to the buttermilk for easier incorporation later.
2. Cream the butter and the sugar using an electric mixer, until the mixture is pale and fluffy. Add the eggs one at a time, letting the eggs beat for 1 mintue in between additions. Scrape down the bowl in between additions.
3. Add the dry ingredients alternately with the wet ingredients. Start by adding one third of the flour mixture. Mix just to incorporate. Add half of the buttermilk. Add another one third of the flour mixture. Mix to incorporate. Add the last half of buttermilk, followed by the last third of flour.
4. Spoon into paper lined cupcake pans. Check the cupcakes after 12 minutes. Makes 12 cupcakes.
The cupcake recipe should be doubled for the amount of frosting the below recipe produces. The make 24 cupcakes, or a two layer 8-inch or 9-inch round cake, double the cake recipe above, and use the frosting recipe below as is.
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
4-6 cups powdered sugar
depending on desired consistency
Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. I like my cupcake frosting to be slightly more thick than cake frosting, so it can hold its shape on the cupcake.