Red Velvet Heaven

Not too long ago, I came across a fierce group of individuals linked by a common passion for baking — hence their name, the Daring Bakers.  If you're someone who likes to bake, wants to keep an eye on serious foodies, and look at droolicious pictures, then you have to visit their sites.  And they have a sort of challenge each month, which, in spite of my phoodplan, I decided to take on.  Control, right?

Have you ever heard of Red Velvet Cake? 
Well, clearly, everyone has but me and my ancient Betty Crocker Cookbook.  A bit of research after this experiment of sorts led me to some
interesting information that sounds a bit odd.  Evidently, instead of
the exorbitant amount of red food coloring required for the intensity
of the hue, beet juice was historically used.  Hmmmmm….beet juice and
cocoa powder and buttermilk?  Not appetizing to me, but supposedly
necessary for someone who may have an allergy to red food coloring. 

Although the talented group of Daring Bakers all tried different recipes, I chose from one of theirs.  Why not?  They worked out the kinks, and I had great photos to go on as well.  To make things a bit more entertaining, I made the Red Velvet Cake for this past Easter weekend.  I knew I had enough takers who would try it, and give an honest review of the cake.  Contrary to some people's concerns, your mouth and teeth do not turn red as you eat it.  But my fingernails may never be the same again!

  Results?  Even the picky eaters liked it — both older and younger — and with coconut and pecans in the frosting.  The RT salivated over it all the way to the first party, so was crazy with desire before he actually got to sink his teeth into a piece.  "Did you like it?" I asked as he was scraping his fork across the moist crumbs on his plate.  "Yah!" he quickly answered.  "What did you like about it?" I persisted.  "Everything,"  he finished with an expression of complete surrender.  Me?  I tried a very thin slice just to sample it.  Honestly!  Decent, but not chocolate.  And if I'm going to eat cake, it will most likely be a dense and very dark chocolate.

It was a lot of fun, and I can't wait for the next challenge posted by the Daring Bakers.  Thanks!

Credit to one of the originators of the Daring Bakers, Lis of La Mia Cucina.
This recipe is posted on her site and called, "Grandmother Paul's Red Velvet Cake." 

Note:  I always pre-measure all my ingredients and have them ready to add before beginning my recipes.  It ensures that a step isn't screwed up because I'm talking to someone, or misread an amount.  Plus, the recipe comes together fairly nicely as you mix. 

First, preheat oven to 350 degrees F.


Then, grease and flour 3 (8-inch) cake pans. (I used 9" pans)

Cake Ingredients:
2 c. sugar
1/2 lb (2 sticks) butter, at room temp  

2 eggs
2 T. cocoa powder
2 oz. red food coloring
2-1/2 c. cake flour
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 T. vinegar

Icing Ingredients:
1 (8 oz) pkg cream cheese
1 stick butter, softened
1 cup marshmallow creme
1 lb. box confectioner's sugar
1 c. shredded coconut
1 c. chopped pecans

                                                  Baking Directions:

In a mixing bowl, cream the sugar and butter, beating until light and fluffy.
Add the eggs one at a time and mix well after each addition.

Mix cocoa and food coloring together in a separate small bowl, then add to the sugar mixture.  Mix well.

Sift together flour and salt. Add flour mixture to the creamed mixture alternating with additions of the buttermilk.  Blend in the vanilla.

In a small bowl, combine backing soda and vinegar, then add to batter. 

Pour batter into prepared cake pans.

 Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from heat and cool completely before frosting.

Frosting:Blend cream cheese and butter together in a mixing bowl. 
Add marshmallow creme and sugar to blend.
Fold in coconut and nuts.
Spread between layers, then on sides and top of cooled cake.

And voila!  Red Velvet Cake

Most people could taste the cocoa, and many felt that without the frosting, they weren't sure what the cake would taste like.  They liked the moist, dense texture, and not one picky eater made a comment about the nuts or coconut in the frosting.  We'll see if I get requests for this one again.

 

Tagged as: frosted, layered