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CommercialSuper Red Velvet Cake modified into inspired by one I saw at The Eleven City Diner in Chicago’s Lincoln Park. Todd and I had lunch there this week, and whereas we had been too plump to dispute dessert, I admired their red velvet cake from afar and made a show mask to bake one as soon as I obtained home. Mission accomplished!
Two Sorts of Flour
I verbalize regret for the truth this recipe calls for two kinds of flour. Whenever you the truth is are searching to invent the cake however utterly discover roughly flour, you may per chance perchance thunder 11 oz308 grams of whichever form of flour you discover gotten. The thunder of all cake flour will invent the cake reasonably softer and never more sturdy, and the thunder of AP affords you with a sturdier and barely flakier cake. After which there’s the express of what producers of flour you thunder, however on the tip of the day it’s now not a wide deal. The biggest ingredient is to measure by weight as a replace of quantity.
Americolor Super Red
I moreover incorporated a brand new ingredient, Americolor Super Red. It’s a soft gel paste that cake decorators thunder to invent deep, fireplace engine red frosting. Whenever you’ve ever tried making red frosting with other producers of gel coloring, chances are you went thru several shades of pink sooner than realizing it modified into sophisticated or inconceivable reckoning on the label. But Super Red, which modified into steered to me one day whereas I modified into buying in our native cake decorating store, will get the job performed. Plus I’m cheerful it added a barely advantageous taste now not not like the flavour of the H.E.B. bakery red velvet cake. It would invent sense that a grocery store bakery that decorates hundreds cakes would thunder this as their coloring, so who knows?
Red Velvet Cake with Cream Cheese Icing
An legitimate three layer red velvet cake made with cream cheese icing.
Prep Time 10 mins
Put collectively dinner Time 25 mins
Total Time 35 mins
- 1 1/2 cups cake flour 6 oz
- 1 cup all-reason flour 5 oz**
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt Morton
- 1 cup buttermilk
- 2 monumental eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
- 2 tablespoons Hershey’s natural unsweetened cocoa powder
- 2 tablespoons red food coloring “Super Red” if yow will discover it
- 1 1/2 sticks 6 ozunsalted butter, softened
- 1 1/2 cups sugar
Cream Cheese Frosting**
- 16 ounces cream cheese softened
- 4 ounces butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar plus extra as wished
Preheat the oven to 350°F. Spray two 9 inch spherical pans with flour-added baking spray.
Trip collectively flour, baking soda and salt and build of dwelling apart.
In a monumental measuring cup or bowl, lunge collectively milk, eggs, vanilla and vinegar.
In a extraordinarily minute bowl (I thunder a custard cup), invent a paste with the cocoa powder and red food coloring.
In a stand mixer with the bolt connected, beat sugar and butter at medium-excessive saunter, scraping bowl, for 3 minutes or till light and fluffy.
Decrease mixer saunter to low and add the egg and flour combination alternately foundation and ending with flour and scraping bowl.
Plight the cocoa paste combination into the batter and beat on low or by hand, scraping the bowl successfully, till totally blended.
Spread evenly in pans and bake for 25 minutes or till a toothpick inserted in heart comes out ravishing. Frosty in pans on wire rack 10 minutes. Invert onto a cooling rack and let frigid fully.
Beat cream cheese and butter in a monumental bowl with electric mixer on medium saunter till blended. Continuously add powdered sugar till tranquil. Beat in vanilla
Frost and stack the cakes.
For perfect outcomes, weigh the flour. I frail 11 oztotal. Quantity measurements are much less licensed.
**This frosting has a mighty cream cheese taste and continuously in all fairness runny, however I relish its tart taste and tranquil texture. For a sweeter, extra frail cream cheese frosting, thunder 8 ozof cream cheese, 4 ozof butter and about 3 1/2 cups of powdered sugar.