Red Velvet Cake ingredients (13)
Makes 12 to 16 servingsCake
Solid vegetable oil for greasing pans
Flour for dusting pans
1 (18.5-oz) box plain butter recipe golden cake mix
2.5 Tbsp unsweetened cocoa powder
1-1/3 cup buttermilk
1 (1-oz) bottle red food coloring
1 (8-oz) stick butter, melted
3 large eggs
1 tsp pure vanilla extract
1 tsp baking soda
1 Tbsp distilled white vinegar
Cream Cheese Frosting
1 (8-oz) box reduced fat cream cheese at room temperature
1 (8-oz) stick butter at room temperature
1 tsp pure vanilla extract
4 cups confectioner's sugar, sifted
Notes: Anne Byrn states this cake may be stored up to one (1) week in the refrigerator either covered lightly with waxed paper, or in a cake saver. Also, she says you may freeze the cake wrapped in aluminum foil for up to six (6) months; thaw cake overnight in the fridge before serving.
Red Velvet Cake DirectionsGetting started
Place a rack in the center of the oven and preheat oven to 350ºF. Lightly grease three (9-inch) round cake pans with the solid vegetable shortening. Then, lightly dust them with flour and shake out excess into the sink. Set pans aside.
In a large mixing bowl, combine the cake mix and next eight ingredients (through distilled vinegar) and use electric mixer on Low speed to incorporate all of the ingredients, about one (1) minute. Stop machine and use a rubber spatula to scrape down the side of the bowl.
Increase speed to Medium and beat the cake batter until well blended, about two (2) minutes more. Do not overbeat. Scrape the side of the bowl again. Then, divide the batter evenly among the three prepared pans, about 1.5 cups to each one.
Use rubber spatula to smooth the tops before placing in the preheated oven. If three pans do not fit on the center rack, then place one of them on the center of the rack above. Bake until the cake layers just start to pull away from the side of the pan, and the tops spring back when gently pressed with a finger, about seventeen to twenty-one (17 - 21) minutes. Test the cake layer on the upper rack first because it may bake quicker.
Remove from oven to wire racks to cool for five (5) minutes. Then, run a dinner knife around the edge of each cake layer, shaking the pan gently before inverting the cake onto a wire rack. Invert each layer again on another wire rack so that each one is right side up. Let cool completely, about fifteen (15) minutes more.
Meanwhile, prepare the cream cheese frosting. In a large bowl, and using an electric mixer on High speed, beat the cream cheese and butter until fluffy, about one to two (1 - 2) minutes. Stop the mixer and use a rubber spatula to scrape the side of the bowl. Add the remaining ingredients (vanilla and confectioner's sugar) and beat on Medium speed until well combined. Then, increase speed to High and beat for one (1) minute more. The icing should be smooth.
Place one cake layer right side up on a serving plate and spread a thin layer of icing on the top. Place a second layer right side up over the first and lightly frost the top. Repeat with the third cake layer. Frost the side with a thin coat of frosting, just to seal the crumbs. Chill the cake layers for about ten (10) minutes before spreading the remaining frosting over the top and side of cake using smooth, clean strokes. Then, place cake, uncovered, in the refrigerator until the frosting sets, about twenty (20) minutes for easier slicing.
Slightly adapts Anne Byrn. The Cake Doctor Returns!: With 160 All-New Recipes (New York: Workman Publishing, 2009) 104 - 106.
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Dessert > Cakes > layer cakes
Page Last Modified 13 June 2016