Page 35 - Baking

RED VELVET CAKE

MAKES 1 (9-INCH) CAKE

1½ cups unsalted butter, soft ened 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray
2 cups sugar with flour.
2 large eggs
2½ cups all-purpose flour 2. In a large bowl, beat butter and sugar with a mixer at medium speed until
½ cup unsweetened cocoa powder fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at
1 teaspoon baking soda a time, beating well aft er each addition.
½ teaspoon salt
1½ cups whole buttermilk 3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With
1 (1-ounce) bottle liquid red food mixer on low speed, gradually add flour mixture to butter mixture
coloring alternately with buttermilk, beginning and ending with flour mixture,
1 tablespoon distilled white vinegar beating just until combined aft er each addition. Beat in food coloring,
2 teaspoons vanilla extract vinegar, and vanilla. Divide batter among prepared pans.
Cream Cheese Frosting
(recipe follows) 4. Bake until a wooden pick inserted in center comes out clean, about
Garnish: chopped pecans 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool
completely on wire racks. Spread Cream Cheese Frosting between layers
and on top and sides of cake. Garnish with pecans, if desired. Cover and
refrigerate for up to 2 days.

CREAM CHEESE FROSTING
Makes about 6 cups

2 (8-ounce) packages cream cheese, soft ened
1 cup unsalted butter, soft ened
1 (1-pound) bag confectioners’ sugar
2 teaspoons vanilla extract

1. In a large bowl, beat cream cheese and butter with a mixer at medium
speed until creamy. Gradually add confectioners’ sugar, beating until
smooth. Beat in vanilla.

34