Red Velvet Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 17
- Yields:
-
3 cake layers
ingredients
-
Cake
- 1 tablespoon unsalted butter
- 3 1⁄2 cups cake flour
- 1⁄2 cup unsweetened cocoa (not Dutch process)
- 1 1⁄2 teaspoons salt
- 2 cups canola oil
- 2 1⁄4 cups granulated sugar
- 3 large eggs
- 6 tablespoons red food coloring
- 1 1⁄2 teaspoons vanilla
- 1 1⁄4 cups buttermilk
- 2 teaspoons baking soda
- 2 1⁄2 teaspoons white vinegar
-
Icing
- 2 cups heavy cream, cold
- 12 ounces cream cheese, at room temperature
- 12 ounces mascarpone
- 1⁄2 teaspoon vanilla
- 1 1⁄2 cups confectioners' sugar, sifted
directions
-
For the cake:
- Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
- Whisk cake flour, cocoa and salt in a bowl.
- Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
- Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
-
For the icing:
- Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
- Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners’ sugar. Blend well.
- Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.