February 13, 2017

My Namesake...




Red Velvet Cake is the quintessential southern sweet and my very favorite dessert...hence the name of my blog!  You will never hear someone compare this cake to something else, unless you have done it wrong of course...It has a taste that is incomparable. In my opinion, this cake is the unofficial, but really official lezbehonest, cake of Valentine's Day.  I happen to love Valentine's Day and I love any excuse to bake, especially if I get to bake a Red Velvet Cake!


One of the things I love about baking is that it gives me the chance to use my late Grandma Helen's avocado green Kitchen Aid mixer, as seen in the photos.  I believe she purchased this mixer back in the 60's or 70's and it has not slowed down a bit.  I love thinking about her soft, aged hands dusted with flour touching the mixer right where I have placed my hands.  No matter what I bake, I think of her...and baking this Red Velvet Cake brought me the feels all over again as it was the first time I have used it since I gave birth to Vivian, whom she would have loved. 



| I N G R E D I E N T S |

| C A K E | 
2 Cups Sugar
1/2 Cup Unsalted Butter, softened
1 Cup Buttermilk
1 Tlbs White Vinegar
1 Tbls Pure Vanilla Extract
2 Oz Red Food Coloring
3 Eggs

2.5 Cups AP Flour
2.5 Tbls Unsweetened Cocoa Powder
1.5 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

| I C I N G |
2 8oz Blocks Plain Cream Cheese, softened
1 stick Unsalted Butter, softened
3.5 Cup Confectioner's Sugar
1 Tbls Pure Vanilla Extract
Toasted Coconut Shreds, optional

| M E T H O D |

Preheat oven to 350 and line two 9 in cake rounds with aluminum foil, then spray with PAM

Cream together sugar and butter with mixer

Add the next 5 ingredients and mix until blended

In separate bowl mix together all dry ingredients with a whisk

Working in batches, put mixer on medium low speed and begin to slowly add dry mix to the wet mix.

Once fully combined, pour evenly between the two cake pans

Bake for 35 minutes, or until a toothpick comes out clean

While baking cakes, mix together all ingredients for icing and set aside

Gently lift cakes out of the pan by lifting the edges of the aluminum foil and place on wire racks to cool.
(I peeled the aluminum foil off the sides of the cakes while still hot, but left them sitting on the aluminum foil until completely cool)


Once completely cool, place one cake on cake stand or platter and spread half of the cream cheese icing evenly across the top.  Place second cake on top and spread remaining icing evenly across the top. Top with toasted coconut shreds and press some of the coconut shreds on the sides where the icing peeks out. Store in fridge, covered, until ready to serve.

I like to let the cake sit out on the counter for 30 minutes or so before serving.

This is such a delicious cake, yall.  It is a real show stopper and a sure fire way to earn your Southern Living seal of approval!





Happy Eating!

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