Red Velvet Cake
By Tested and perfected in the Sur la Table kitchen
Images
Serves
Makes 10 to 12 servings
Ingredients
- 1 cup unsalted butter, room temperature, plus more for pans
- 2-1/2 cups all-purpose flour, plus more for pans
- 2 tablespoon Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- tablespoons red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla paste
- 1-1/2 cups granulated sugar
- 2 large eggs
- For the frosting:
- 12 ounces cream cheese, room temperature
- 12 ounces unsalted butter, room temperature
- 1-1/2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1-1/2 cups chopped toasted pecans (optional)
Procedure
This moist cake from the South has an alluring deep red hue and luscious cream cheese frosting. Adam’s Extract, is credited for bring the red velvet cake to the attention of kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other extracts with the use of posters with tear-off recipe cards. It is widely considered to be a Southern recipe.
Preheat an oven to 350 degrees and position an oven rack in the center. Butter and flour 2 8-inch cake pans and set aside.
In a medium bowl, sift the flour, cocoa powder and baking powder together. Whisk in the salt and set aside.
In another medium bowl, use a whisk to combine the buttermilk, food coloring, vinegar and vanilla and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Lower the mixer speed and alternate adding the dry and wet ingredients in 3 batches.
Increase the speed to high and beat until the batter is smooth, about 5 seconds. Divide the batter between prepared pans; smooth the top with a silicone spatula, lightly tapping the bottom of the pans to expel any air bubbles.
Transfer the cake to the oven to bake until a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Let the cakes cool to room temperature in the pan, about 20 minutes than invert onto a wire rack.
To prepare frosting: In a stand mixer, fitted with a paddle attachment, add the cream cheese, butter and vanilla and beat on high speed until well combined. Lower the speed, add the sugar and beat until frosting is light and fluffy, 5 to 7 minutes.
To assemble cake: Place 1 cake layer on a plate or cake stand and spread one-quarter of the frosting on the top. Set another layer on the top and repeat with the frosting. Set the remaining layer on top and frost top and sides with the remaining frosting. Press optional chopped pecans around the side of the cake.
To serve: Cut the cake into desired-size wedges and serve at room temperature.
Preheat an oven to 350 degrees and position an oven rack in the center. Butter and flour 2 8-inch cake pans and set aside.
In a medium bowl, sift the flour, cocoa powder and baking powder together. Whisk in the salt and set aside.
In another medium bowl, use a whisk to combine the buttermilk, food coloring, vinegar and vanilla and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Lower the mixer speed and alternate adding the dry and wet ingredients in 3 batches.
Increase the speed to high and beat until the batter is smooth, about 5 seconds. Divide the batter between prepared pans; smooth the top with a silicone spatula, lightly tapping the bottom of the pans to expel any air bubbles.
Transfer the cake to the oven to bake until a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Let the cakes cool to room temperature in the pan, about 20 minutes than invert onto a wire rack.
To prepare frosting: In a stand mixer, fitted with a paddle attachment, add the cream cheese, butter and vanilla and beat on high speed until well combined. Lower the speed, add the sugar and beat until frosting is light and fluffy, 5 to 7 minutes.
To assemble cake: Place 1 cake layer on a plate or cake stand and spread one-quarter of the frosting on the top. Set another layer on the top and repeat with the frosting. Set the remaining layer on top and frost top and sides with the remaining frosting. Press optional chopped pecans around the side of the cake.
To serve: Cut the cake into desired-size wedges and serve at room temperature.
Red Velvet Cake
By Tested and perfected in the Sur la Table kitchen
Serves
Makes 10 to 12 servings
Ingredients
- 1 cup unsalted butter, room temperature, plus more for pans
- 2-1/2 cups all-purpose flour, plus more for pans
- 2 tablespoon Dutch-processed cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- tablespoons red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla paste
- 1-1/2 cups granulated sugar
- 2 large eggs
- For the frosting:
- 12 ounces cream cheese, room temperature
- 12 ounces unsalted butter, room temperature
- 1-1/2 teaspoon vanilla extract
- 3 cups confectioners’ sugar
- 1-1/2 cups chopped toasted pecans (optional)
Procedure
This moist cake from the South has an alluring deep red hue and luscious cream cheese frosting. Adam’s Extract, is credited for bring the red velvet cake to the attention of kitchens across America during the time of the Great Depression by being one of the first to sell red food coloring and other extracts with the use of posters with tear-off recipe cards. It is widely considered to be a Southern recipe.
Preheat an oven to 350 degrees and position an oven rack in the center. Butter and flour 2 8-inch cake pans and set aside.
In a medium bowl, sift the flour, cocoa powder and baking powder together. Whisk in the salt and set aside.
In another medium bowl, use a whisk to combine the buttermilk, food coloring, vinegar and vanilla and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Lower the mixer speed and alternate adding the dry and wet ingredients in 3 batches.
Increase the speed to high and beat until the batter is smooth, about 5 seconds. Divide the batter between prepared pans; smooth the top with a silicone spatula, lightly tapping the bottom of the pans to expel any air bubbles.
Transfer the cake to the oven to bake until a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Let the cakes cool to room temperature in the pan, about 20 minutes than invert onto a wire rack.
To prepare frosting: In a stand mixer, fitted with a paddle attachment, add the cream cheese, butter and vanilla and beat on high speed until well combined. Lower the speed, add the sugar and beat until frosting is light and fluffy, 5 to 7 minutes.
To assemble cake: Place 1 cake layer on a plate or cake stand and spread one-quarter of the frosting on the top. Set another layer on the top and repeat with the frosting. Set the remaining layer on top and frost top and sides with the remaining frosting. Press optional chopped pecans around the side of the cake.
To serve: Cut the cake into desired-size wedges and serve at room temperature.
Preheat an oven to 350 degrees and position an oven rack in the center. Butter and flour 2 8-inch cake pans and set aside.
In a medium bowl, sift the flour, cocoa powder and baking powder together. Whisk in the salt and set aside.
In another medium bowl, use a whisk to combine the buttermilk, food coloring, vinegar and vanilla and set aside.
In the bowl of a stand mixer, fitted with a paddle attachment, add the butter and sugar and cream on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition.
Lower the mixer speed and alternate adding the dry and wet ingredients in 3 batches.
Increase the speed to high and beat until the batter is smooth, about 5 seconds. Divide the batter between prepared pans; smooth the top with a silicone spatula, lightly tapping the bottom of the pans to expel any air bubbles.
Transfer the cake to the oven to bake until a cake tester inserted in the middle comes out clean, about 25 to 30 minutes. Let the cakes cool to room temperature in the pan, about 20 minutes than invert onto a wire rack.
To prepare frosting: In a stand mixer, fitted with a paddle attachment, add the cream cheese, butter and vanilla and beat on high speed until well combined. Lower the speed, add the sugar and beat until frosting is light and fluffy, 5 to 7 minutes.
To assemble cake: Place 1 cake layer on a plate or cake stand and spread one-quarter of the frosting on the top. Set another layer on the top and repeat with the frosting. Set the remaining layer on top and frost top and sides with the remaining frosting. Press optional chopped pecans around the side of the cake.
To serve: Cut the cake into desired-size wedges and serve at room temperature.