Quick And Easy Red Velvet Cake Just Like The Pros, Paula Deen and Rachel Ray, Make Them #FamousRestaurantCopycats
A Red Velvet Cake is very powerful looking cake with its bright red color that is compensate by a creamy white frosting. If made properly, it is moist and tender to the taste and touch. There are many theories as to its emergence. Some say it comes from the South, others say it originated in the North. All we really know is that it has been a favored cake for decades, not only in the States but also in Canada
If we look further the bizarre appearance of this Red Velvet Cake, we will find that it has a calm chocolate flavor with a moist and tender crumb. The mild chocolate essence comes from adding a small amount of cocoa powder to the dough and buttermilk gives it a moist and tender crumb. If you are not accustomed with buttermilk it has a nice coagulated creamy texture with a rich tasty buttery taste that makes baked goods dainty. You can make your personal buttermilk by adding 1 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 cup (240 ml) of milk. Let this mixture stand 5 to 10 minutes before using.
Once the Red Velvet Cake layers have been baked and cooled, I find it is best to position the cake layers in the cooler or freezer (for at least an hour) before frosting. This further step makes the spreading of the frosting a much easier task as a freshly baked cake is quite delicate and when you try to spread the frosting there is a tendency for the cake to tear. Refrigerating or freezing the cake first eliminates this botheration. In fact, you may want to bake the cakes the day before you need them and then you can just place the cakes in the fridge overnight to firm up.
The kind of frosting used on a Red Velvet Cake can vary. While I have used a Cream Cheese Frosting, alternative recipes often call for a Frosting or even a White Confectioners Frosting. not long ago I found a distinct cream cheese frosting that I prefer very much and I have contained it here. It still uses cream cheese but it also contains mascarpone cheese, which is an Italian cheese that is dense, buttery-rich, delicately candied and velvety, ivory-colored cheese created from cow's milk. Its texture is similar to that of sour cream. It is sold in plastic 8-ounce tubs and you can mainly find it in specialty food stores or in the deli section of your regional grocery store. If you cannot find Mascarpone just use regular cream cheese instead, which means using 16 ounces of cream cheese altogether. Besides the cream cheese and mascarpone, this frosting also contains whipped cream so you end up with a squishy and creamy frosting. The frosting recipe is adjusted from 'The Waldorf-Astoria Cookbook' by John Doherty and is quick and easy.
Red Velvet Cake Directions:
(1) Preheat oven to 350 degrees F (175 degrees C) and position rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set at a distance.
(2) In a mixing bowl sift synchronically the flour, salt, and cocoa powder. Set aside.
(3) In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Figure in the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after every addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until encompassed.
(4) In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on nominal speed, instead add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
(5) In a small-scale cup combine the vinegar and baking soda. Allow the mixture to fizzle and then speedily fold into the cake batter.
(6) Working quickly, split up the batter evenly between the two prepped pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for just about 25 - 30 minutes, or until a toothpick introduced in the middle of the cakes comes out clean. Chill the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and overturn, lifting off the pan. Once the cakes have in entirety cooled, bind in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)
Cream Cheese Frosting: In the vessel of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until silky. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, continuously add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.
Assemble: With a serrated knife, cut each cake layer in division, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving plate. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.
Serves 10 - 12 people.
Source: Samantha Jennings. CakeResources and Published-Articles.com
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