Tasty Thursdays: Red Velvet Cake

Thursday, February 23, 2012


Red velvet cake was perfect for Valentine's Day -- but tasty all year round! Still can't get enough :) This particular recipe is from the New York Times.

Ingredients:

For the cake:

  • Butter for greasing pans
  • 2 cups all-purpose flour plus extra for dusting pans
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 1/2 cups sugar
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 bottles (1 ounce each) red food coloring
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

For the icing:

  • 4 egg yolks
  • 2/3 cup sugar
  • 1/2 cup whole milk
  • 8 ounces unsalted butter, softened, plus additional if needed
  • 1 tablespoon vanilla extract, bourbon or rum
  • Chopped or halved pecans for decoration
Directions:
1.
Preheat oven to 350 degrees. Butter and then flour two 9-inch round cake pans. Combine flour, cocoa and salt in a sifter and sift three times to thoroughly mix cocoa powder. Beat the sugar with the shortening with an electric mixer until blended. Beat in the eggs, one at a time, mixing well after each addition. Beat another minute at medium speed.
2.
Alternately beat the flour mixture (in four parts) and the buttermilk (in three parts) into the sugar mixture. (Do not overbeat.) Add the vanilla and food coloring and mix well to color evenly. Dissolve the baking soda in the vinegar and quickly fold it in. Pour half the batter into each prepared cake pan and bake until the cake top springs back when gently pressed, 20 to 25 minutes. Turn out layers onto wire racks and let cool.
3.
Place the egg yolks in a large mixing bowl and gradually beat in the sugar with a whisk or mixer. Beat until the mixture is a thick pale yellow and forms a ribbon when a spoonful is dropped on the surface. Heat the milk to almost boiling and beat into the egg mixture by droplets. Pour into a heavy saucepan and cook over medium heat, stirring with a wooden spoon until mixture is thick enough to lightly coat the spoon (about 165 degrees on a candy thermometer). Immediately set the pan in a basin of cold water and beat until custard is barely tepid. Strain custard into another bowl and beat in softened butter by spoonfuls. Beat in flavoring. The icing should be smooth and thick. If it looks grainy or curdled, beat in additional softened butter, a teaspoonful at a time. Chill icing until cold but still spreadable.
4.
Place one cake layer on a serving plate and spread some icing on top. Cover with second layer and spread remaining icing over top and sides of cake. Sprinkle top with chopped pecans or press halved pecans around the top edge.
Note: The icing may be refrigerated for several days or frozen for several weeks. To use, let stand at room temperature until it can be beaten to spreading consistency.

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26 comments :

Jessica Cai said...

Working on a paper and I see this post...drool! Gonna attempt to bake this when I'm back in NY :)

Anna G said...

I love to bake and I need to try this one day! I love red velvet!

Dancing Branflake said...

Ah yes! This is my favorite!!!

Mimi said...

aaaahhhh, red velvet is my absolute favorite!!! :D

<3, Mimi
http://whatmimiwrites.blogspot.com/
Udderly Smooth Giveaway

monica said...

yummmmy

u should try the ben & jerry's red velvet cake ice cream!

Daniella said...

Oh my that looks sooooo yummy,i'm gonna try it :)

Take care,Daniella xox

rouli said...

so yummieeeeeeeee

yummychunklet said...

Looks so delicious!

Maddy said...

Red velvet cake is my favorite!! Though I'll leave the baking to the pros :)

knk said...

lovely cakes

Josie said...

I'm admittedly not a big red velvet fan but this does sound tasty!
xo Josie
www.winksmilestyle.com

A BRIT GREEK said...

I do love a well-made red velvet cake loaded with cream cheese frosting... perfect Thursday treat!
x.o.x.o

BlueVanilla said...

Delish! Must try!
xx

Hot Pink Day
Shop Blue Vanilla

Tiffany said...

Oh, my mouth is literally watering AND I think I just gained a few pounds drooling over this picture! lol Looks amazing!

Jennifer Fabulous said...

I can taste this cake right now. That's how hungry I am and that's how delicious that cake looks in the photo. Thank you for this recipe. Drool.

Fashion Insanity said...

Aaaah delicious.... Feeling hungry now ;)

kavery said...

Yummmy. Gotta have some now but still at work!

Grace said...

Yuuumm! I love red velvet.

Chanel Tonè said...

YUM, My favorite!!!

http://stylespotlighted.blogspot.com

Ellie Lee said...

I HAVE to save this recipe somewhere... I just hope that; it will turn out well in cupcake forms as well! It looks so pretty!

dictionary_of_fashion said...

Mmmm...njami, njami :))
http://dictionaryoffashion.blogspot.com/

Shea said...

Ohhh, yum! Now you've got me drooling over here. I love Red Velvet cake!!

Katrina said...

Looks SO yummy! I`v never tried red velvet cake, so I don`t know what it taste like, but looks amazing. A red cake damn it! Yum)

>'.'<

Sofie said...

look so delicious! ♥

SG Angela said...

I LOVE red velvet cake, cupcakes, etc..... I can't bake but this really inspire me to want to try again. After many failed attempts at cookies, cake will definitely be a challenge.

Emily said...

Oh. My. Gosh. That is a thing of beauty right there. Red velvet cake is seriously heavenly. My mom made it once and it was SOOOOO good! I need to learn how to bake more.

**kisses**
Emily

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