Friday, January 30, 2015

Recipe: Red velvet cake with whipped cream-cream cheese frosting

Confession time: I'm not much of a chocolate cake fan. Or chocolate ice cream, cookies, mousse, or muffin fan. Don't give me that horrified looking face just yet - I love my chocolate but I just don't think that chocolate-flavored dessert give neither the bean's sophisticated fragrance nor the dessert's depth of flavor any dessert.

But red velvet is a whole different story. It just sliggghhhtttlllyyy chocolatey, super moist, fluffy, with a dabble of acidic complexity from the vinegar + buttermilk. Oh, and cream cheese frosting because who am I kidding? Cake is only a vehicle to enhance the magic that is creamy, luscious frosting.
This recipe is light enough to almost be chiffon-like but maintains a remarkably moist crumb. Top it off with my whipped cream-cream cheese frosting to complement the delicate flavors and textures of the cake.

Valentine's date? I've found mine!

Classic red velvet cake
Makes 1 8 inch, 4 layer cake

  • 250 g cake flour
  • 250 g sugar
  • 4 g baking soda
  • 15 g cocoa powder
  • 5 g salt
  • 2 eggs
  • 360 mL vegetable oil
  • 240 mL buttermilk
  • 30 mL red food coloring
  • 5 mL vanilla extract
  • 5 mL distilled vinegar

  1. Preheat oven to 350 degrees and prepare two 8 inch cake pans
  2. Sift together flour, sugar, baking soda, cocoa, and salt
  3. In the bowl of a kitchen mixer, beat together eggs, oil buttermilk, food coloring, vanilla, and vinegar. 
  4. Add in dry ingredients in three separate additions, making sure to incorporate all before adding the next addition. Beat until smooth; the batter should be runny
  5. Divide batter between the cake pans and bake for 30-35 minutes until done. Allow cakes to fully cool before frosting.
Whipped cream cream cheese frosting

  • 1 pint heavy whipping cream
  • 2 8 ounce packages cream cheese, room temperature
  • 3-4 tablespoons sugar
  • 1 teaspoon vanilla
  • Salt to taste
  1. Beat heavy whipping cream, sugar, vanilla, and salt on medium speed to very soft peaks
  2. Add in cream cheese and beat on medium-high until medium-hard peaks
  3. Frost cake immediately or store in the refrigerator and briefly beat before using. 

***Recipe adapted from Kelsey's Apple a Day