Montclair Martha's Red Velvet Cake
Cupcake Ranking: 3 Cupcakes
Red Velvet cake is always a curiosity for me. It isn't chocolate and it isn't vanilla and it is red. People either love it or are indifferent. I am in the indifferent category. This cake was good. It was moist, spongey and had a great texture. If I was to do it again, I would double the icing recipe (but I am an icing fan). The cake had simple ingredients and was very basic. Shrug. Nothing spectacular but easy to make.
3/4 C unsalted Butter, room temperature, plus more for pans
2 1/2 C Cake flour (not self-rising), sifted, plus more for pans
3 Tbs unsweetened Cocoa powder
1 1/2 tsp Baking powder
2 C Sugar
3 large Eggs
1 tsp pure Vanilla extract
1/4 tsp Salt
2 one-ounce bottles liquid Red food coloring
3 Tbs lukewarm Water
1 C Buttermilk
1 tsp Baking soda
1 Tbs White vinegar
Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans (I used one 8 inch spring form pan). Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
Cream Cheese Frosting
1/2 cup (1 stick) unsalted butter, room temperature1 (8-ounce) bar cream cheese, room temperature
1 cup confectioners' sugar, sifted1 teaspoon pure vanilla extract
(The original recipe called for Walnuts. I omitted these).
Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes.
Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.
Rach's Review: Like I said above, this cake was good. Nothing too exciting, but okay. The cake had a perfect texture. The icing was very mild. If you prefer a sweeter cream cheese frosting, see the Orange Cream cheese frosting recipe or the cream cheese frosting with the Carrot cake recipe.