Today was a new day and a first attempt at the ever so delightful (as well as my personal fave) red velvet cake. I felt very calm going into this task and told myself not to get caught up in how long it was taking me. I tend to overlook important things when that happens, like softening the butter. It didn't seem that way today. I felt good going into it. Then as I gathered my tools it happened. I have no sifter. My housemates have no sifter. Crap.
*lightbulb*
Yes, I used the backside of the cheese grater and I think it was pretty genius. It caught most of the major clumps and in the finished cake there was no visible flour speckles. Below is the recipe I used.
2 1/2 cups of all purposed unbleached flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups granulated sugar
5 eggs
2 ounces red food coloring
2 teaspoons vanilla
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1 teaspoon vinegar
Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt, cocoa and baking soda together and set aside. Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and vinegar, milk vanilla and butter. At low speed add flour mixture a little at a time but do not over mix. Bake for 35 to 40 minutes until your toothpick comes out with a red tinge but not wet. Because lets face it there is enough food coloring in this to make every toothpick come out stained
The cakes before I took their heads off! Mwhahahahaha! HA!
All in all they turned it out well except for 1 thing. It turned out dry. So, my memo to me for the next round with this elusive creature.
a. Use 2 pans instead of 3.
b. Instead of cocoa perhaps use semi-sweet chocolate and a tad of milk
c. Use 1 cup sour cream instead of vinegar
Perhaps that will do it. If anyone has any other ideas feel free to comment and let me know. Until next time.
Peace, Love and Cupcakes
Yes, I used can icing. I have yet to perfect icing. My last attempt at buttercream was ... interesting. This is just Duncan Hines Cream Cheese.
2 1/2 cups of all purposed unbleached flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, at room temperature
2 cups granulated sugar
5 eggs
2 ounces red food coloring
2 teaspoons vanilla
1/2 teaspoon butter flavoring
1/2 cup buttermilk
1 teaspoon vinegar
Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt, cocoa and baking soda together and set aside. Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and vinegar, milk vanilla and butter. At low speed add flour mixture a little at a time but do not over mix. Bake for 35 to 40 minutes until your toothpick comes out with a red tinge but not wet. Because lets face it there is enough food coloring in this to make every toothpick come out stained
The cakes before I took their heads off! Mwhahahahaha! HA!All in all they turned it out well except for 1 thing. It turned out dry. So, my memo to me for the next round with this elusive creature.
a. Use 2 pans instead of 3.
b. Instead of cocoa perhaps use semi-sweet chocolate and a tad of milk
c. Use 1 cup sour cream instead of vinegar
Perhaps that will do it. If anyone has any other ideas feel free to comment and let me know. Until next time.
Peace, Love and Cupcakes
Yes, I used can icing. I have yet to perfect icing. My last attempt at buttercream was ... interesting. This is just Duncan Hines Cream Cheese.
4 comments:
I love that you specified "unbleached" all purpose flour! And also, try unrefined sugar as well, that heightens the flavor as well.
Perhaps use cake flour (Swan's Down) instead of AP flour? You probably wouldn't have to sift it then either :)
Woo!! Thanks for the tips Juliet!
Red velvet cakes have certainly made a comeback, you see them everywhere lately!! and yours looks delicious!
Thank you so much for the compliment Chef Dennis. It is much appreciated!
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