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Thursday, October 11, 2012

Taste Buds: Red/Blue Velvet Cake

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I really love Red Velvet cake and I have always wanted to add a velvet cake recipe to my cooking arsenal. Ms. Pixie and I worked together on this one; she is adorable and wanted to make the traditional Red Cake, Blue instead. So we made Blue Velvet Cake and it came out DIVINE!!! Although the cake came out perfected the new icing recipe we tried was not as fabulous. It was ok but in the grand scheme of things it doesn’t make the cut. So I am still on the lookout for that fantastic icing.

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    RECIPE: RED/ BLUE VELVET CAKE
INGREDIENTS
3 3/4 cups AP Flour
3 tablespoons Dutch processed cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red wine vinegar
1 tablespoon red food coloring
1 1/2 cups buttermilk, at room temperature

DIRECTIONS
1. Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.

2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Makes one large cake

2 comments:

Jennifer Arens said...

Mmmmmmmm

paul peggy zeus said...

It looked like the consistency of the icing was the problem. I find adding 1/3 crisco to a buttercream type frosting helps it "hold up" to the test with better spreading ability. Not as healthy, but it does work, what can I say? other than that, looks marvelous!

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