Ingredients: butter, sugar, eggs, cocoa powder, vanilla, red food coloring, water, salt, flour, buttermilk,vinegar, baking soda
In a separate bowl, combine the food coloring (mixed with 2 tbsp H20), cocoa and vanilla to create a “thick paste” (I don’t think I acheived that goal…)
Dump that right in there as well. Mix and make sure everything gets nice and red. (Aka: you might need to scrape the bottom of the bowl to make sure no bit of batter is left yellow)
Then add half of the buttermilk. I used regular milk (skim to be exact) and added a tablespoon of vingegar to it. Then I topped it off with some more milk to obtain one cup.
Bring it low and add in vinager and baking soda. Bad decision: don’t be on the phone for this step. My lovely sister called me informing me of her cupcake expedition and well when the fizzles happened, I bugged minorly.
Bring it back up to high speed for a few more minutes and then your done!
With the batter…
Baked in 2 6” springform pans (and 4 Jumbo cupcakes)
Life of a food blogger part dos:
Step 2: The Frosting
Red velvet is typically paired with cream cheese frosting. I’m not a huge fan of cream cheese frosting but the Brown Sugar Cream Cheese Frosting spotted on Joythebaker just looked too good to pass up.
Ingredients: butter, cream cheese, vanilla, brown sugar, powdered sugar, milk
Nothing out of the ordinary for when you’re making cream cheese frosting. I made 3/4 of the recipe because I was low on powdered sugar.
Cream the butter and the cream cheese together
When I was little I could never decide if I wanted cream cheese or butter on my Sunday morning bagel. My mom always put butter on one half and cream cheese on the other. It was so delicious–this spread would be perfect for that! (Less knives to wash…)
Light brown sugar.
Add the brown sugar and vanilla. I used the fake, clear stuff to keep the frosting white thinking I was going to dye it. Silly me forgot I wasn’t making the usual buttercream. Beat for approx. 2 minutes
Turn off the mixture and add 2 cups of powdered sugar (I used that amount even though I reduced the recipe)
Powdered sugar has a tendency to get everywhere. Its like frosting dust…
What the recipe says: Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.
I did not turn it on slowly. Hence the powdered sugar everywhere…whoops. And I added about 1 1/2 tablespoons of milk and the rest of the sugar (for a total of 3 cups)
Delicious waves of frosting. I wanted to go surfing on the bowl. Now only if I were that teeny, tiny…
Step 3: Leveling the cakes
The Dome. Domes don’t make for level cakes so I had to use my fancy shmancy cake leveler to chop that right off. No fret..No cake goes to waste–cake balls (DUH)
Repeat with the other cake:
Step 4: Fill it up
Place one cake on a cake circle (a cardboard circle). These can be purchased at any craft store or made! I ran out of circles so I cut a manila folder into a circle and layered it with lots of tin foil to “bulk” it up. You will need something under the cake to transport it from table to swivel cake stand to pretty cake stand.
Dollop a generous amount of frosting on the bottom layer of cake and spread evenly across the top. Try not to go too close to the edges to prevent “leakage.”
Then top with the second cake layer. Have the flat side up (to be the top of the cake)
Giant whoopie pie much?
But no we are not done. We are moving on to….
Step 5: The Crumb Coat
Coat the entire cake in a super thin layer of frosting. It doesn’t matter if crumbs get in because once all covered and set you will never see those crumbs. Refrigerate for about 15-20 minutes, or until set.
Step 6: Frosting (For Real!)
Dollop another hefty (and I mean hefty!) amount of frosting on the top of the cake
In the Wilton Cake Class I took last year, they taught us to put A LOT of frosting on at once and work it around the top until enough hangs off the edge and then run the off-set spatula against the side of the cake to create a perfect finish. Does that make sense?
Basically: it is hard to add frosting to the side of the cake so you want to add as much to the down and work it down the sides.
Step 6: Devour.
By far the best part. Tasting that first bite of something that took you hours to make. There is nothing like that. Yes, I could have headed a few towns over to a delicious bakery and buy a slice of red velvet cake for instant gratification but this tastes SO MUCH BETTER!
Happy Birthday Blog<3
Recipe: Red Velvet Cake
Brown Sugar Cream Cheese Frosting
1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
4-6 cups powdered sugar, depending on desired consistency
adapted from Joy the baker