week 37: hannah’s pick (for stephanie!) – Four-Layer Red Velvet Cake with Brown Sugar Cream Cheese Frosting



thank you, thank you, thank you everyone for an amazing sixteenth birthday! i am so thankful for each and every one of you. i tried to personally write back on all of your walls, but i apologize if i missed a few. thank you especially to my sister hannah for baking this cake for me – it was definitely one of the most delicious red velvet cakes i’ve had (and believe me, i’ve had a lot).

stephanie
p.s. i’m bringing it to school tomorrow if anyone wants! see me at my locker!

Red Velvet Cake with Fluffy White Frosting

from The Hummingbird Bakery Cookbook

makes 2 8-inch or 9-inch round cakes

Ingredients:
8 Tablespoons unsalted butter, at room temperature
1 1/2 cup sugar
2 egg
5 Tablespoons unsweetened cocoa powder
4 Tablespoons red food coloring mixed with 2 Tablespoons water
1 teaspoon vanilla extract
1 cup buttermilk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

Directions:

Preheat oven to 350 degrees F.  Grease and flour two 8-inch or 9-inch round cake pans.  Set aside.

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the eggs.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth. Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes. Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.

Fluffy Seven Minute Frosting

1 cup plus 2 tablespoons sugar
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 tablespoon pure vanilla extract

Directions

In large metal bowl, whisk together 1/3 cup water, sugar, egg whites, cream of tartar, and salt. Set bowl over pan of barely simmering water and mix with handheld electric mixer at low speed. Gradually increase speed to high, beating until mixture holds stiff peaks, about 5 minutes. Transfer bowl from pan to folded kitchen towel on counter and continue beating until mixture is cool and billowy, about 2 minutes more. Beat in vanilla. (Frosting can be made 4 hours ahead and chilled, covered.)

source: Joy the Baker

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