Joy the Baker

Red Velvet Cake with Fluffy White Frosting

September 23, 2009

Red Velvet Cake

Ooooh God.  This is embarrassing.  This is about to happen.

Here’s a small excerpt from Joy’s (before she was the Baker) diary circa late 1996.  I had strong feelings about a lot of things back then… my first crush named Hayden, my best friend turned enemy, the television show Seinfeld, making the volleyball team and…. MTV’s The Real World.  Yea… I’m not so sure about that last one either.  I dunno.  Here’s an actual excerpt:

Um.  Diary.  Seriously.  (P.S.) Real World Miami sucked just to let you know.

Reasons to be on Real World…

1) I’m athletic… DUH

2) I’m funny… so how bout them Dodgers… who’s on first… knock knock.

3) I’m diverse.  I’m a black girl (woman).

4) Kissing.  But not on camera.

5) I’m from Los Angeles… with bright lights and clear skies.

6) I’m a country music lover… Come on baby let’s go to Vegas.

*HELL-OOO

My heavens! I laughed out loud when I found this little gem in my teenage diary. Ooooh but believe me… that little book is full of all sorts of priceless wallowing and poetry so terrible… so foul… that I can barely even stand to revisit it. This little list though…. hot dang… so funny.  I think I love reason number three the most.  Why did I feel the need to put the ‘woman’ in parentheses?  My heavens.  What a weirdo.

I just had to get that off my chest… now, cake.

Red Velvet Cake

Red Velvet Cake

I have gone through many a Red Velvet Cake recipe but I’ve finally found my favorite.  The Humming Bakery Cookbook is just a dream when it comes to cakes and cupcakes.  I turned my favorite Red Velvet Cupcakes into a cake with Fluffy White Seven Minute Frosting and topped with whole monster with toasted coconut.  The recipe has a good dose of cocoa powder and buttermilk, making the cake both flavorful and moist.  This beauty makes for a super lovely party cake.  It’s impressive.

Can’t imagine Red Velvet without Cream Cheese Frosting… we’ve got that recipe too!

Red Velvet Cake

Red Velvet Cake with Fluffy White Frosting and Toasted Coconut

from The Hummingbird Bakery Cookbook

makes 2 8-inch or 9-inch round cakes

Print this Recipe!

8 Tablespoons unsalted butter, at room temperature

1 1/2 cup sugar

2 egg

5 Tablespoons unsweetened cocoa powder

4 Tablespoons red food coloring mixed with 2 Tablespoons water

1 teaspoon vanilla extract

1 cup buttermilk

2 1/4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

3 teaspoons distilled white vinegar

Preheat oven to 350 degrees F.  Grease and flour two 8-inch or 9-inch round cake pans.  Set aside.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the eggs.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

Red Velvet Cake

Fluffy Seven Minute Frosting

from Epicurious.com

1 cup plus 2 tablespoons sugar

3 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1 tablespoon pure vanilla extract

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes.

Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

Red Velvet Cake

Toasted Coconut

1 1/2 cup sweetened shredded coconut

Spread coconut on top of a foil lined baking sheet.  Bake at 350 degrees F for 6-10 minutes, tossing coconut occasionally so it browns evenly.  Keep a close eye on the coconut, it burns quickly!


137 Comments Add A Comment

  • uhhhhh…. you’re black?

  • Gosh! This made me want to revisit my diary also and read about the cheezy things I was soooo passionate or bored about those days! Haha!

    But the cake looks fabulous! Thanks for the recipe. Will definitely try this one out as I’m starting to do trial baking for my Christmas food goody giveaways.

  • Okay, I feel so much better knowing that I’m not the only person who starts out (multiple) journal entries with “um”, talks directly to the diary like I’m talking to an actual person, and puts things in parentheses. In reading your blog I’ve discovered that we seem to think similar, so I like you. Not in a creepy way. But I like this cake in a creepy way. I’m making it for my boyfriend who’s coming in from Afghanistan for leave this weekend and has NEVER HAD RED VELVET CAKE!! I KNOW!! I blame myself. And I’m making him pancakes. Lots of pancakes. Wait this isn’t my blog…that’s enough of me talking. Thanks for being awesome! :)

    • you’re seriously hilarious! make this cake for your boyfriend… and quick! although. if he’s never had red velvet before, you should totally make it with cream cheese frosting… that’s important. Do it!

  • This looks amazingly delicious! I just made some red velvet cupcakes a few weeks ago. Can’t wait to try this!

  • you seriously just make me so happy. :)

  • This looks absolutely gorgeous! I’ve never had red velvet cake before, I want this one!

  • LMAO. I knew I should have kept a diary – look at all the good laughs you’ll have over the years!

    And p.s. – The Real World, Season 1…was THE BOMB.

    p.p.s – Lovin’ the look of that gorgeous cake.

  • HILARIOUS!!!!!! Thanks so much for sharing that laugh!! I cant imagine the things Id read in my old journals! haha!

    Beautiful red velvet cake! I LOVE that you put toasted coconut all over it! yummy!

  • Aw, i wish it were someone i knew’s birthday soon, this would be damn impressive! The seven minute frosting scares me, anything more than beating some icing sugar and butter together is a bit daunting, hopefully i’ll be able to pull it off as easy as you!

  • Looks fantastic – I’ve only made red velvet once and it was a disaster! Maybe I should try this recipe – yum!

  • If my journals ever get out – oh man – I don’t even want to think about it!

    The cake looks d-e-l-i-c-i-o-u-s.

  • Yuuuum, coconut! Can you belive I have gone my entire life without eating a red velvet cake? I think the time has come for that to end.

  • Your sense of humor is right up my alley. I absolutely love reading your posts. And that red velvet cake just makes it even better.

  • I totally laughed out load reading this! You are hilarious, thanks so much for that! Oh and the cake looks delicious too, I might just have to make that this weekend for no reason other than pure pleasure.

Leave a Reply

21 trackbacks

Pre-Order!

homemade decadence

The Web Series

bonkers_sidebar

Homefries

Brown Butter Banana Bread with Rum and Coconut
Sweet Corn Pancakes
Roasted Apricot Breakfast
Strawberry Rhubarb Crumb Pie
Ham and Cheese Puff Pastry Pie
Creamy Pumpkin Pie Bars
Homemade Hot Dog Buns
The Ultimate Club Sandwich
Peanut Butter and Pickle Sandwich

Joy, Recently

Baking 101: My Favorite Vegan Egg Substitutes
Let It Be Sunday
Vegan Carrot Jalapeño Soup
Baked Brown Butter and Pistachio Doughnuts
11 Little Ways To Get Through This Monday
Let It Be Sunday
Muffuletta Pasta Salad
Homemade Steak Sauce
Dipped + Crisp Peanut Butter Cookies