RED VELVET CAKE

Red Velvet Cake image

Yield makes 8 to 10 servings

Number Of Ingredients 19

Ingredients

For the Cake
4 teaspoons cocoa powder
2 ounces red food coloring
2 cups cake flour
1 teaspoon table salt
2 teaspoons baking soda
2 teaspoons distilled vinegar
1 cup shortening, at room temperature
1 cup sugar
2 large eggs
1 cup buttermilk
2 teaspoons vanilla
Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting
16 ounces cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 to 3 teaspoons vanilla (optional)
(makes 5 1/2 cups)

Steps:

Position a rack in the center of the oven and preheat the oven to 350°F. Grease two 8-inch cake pans and line the bottoms with wax or parchment paper.
In a small bowl, place the cocoa powder and food coloring. Stir to combine and set aside.
In a medium bowl, sift together the flour and salt. Set aside.
In a small cup, place the baking soda and vinegar. Stir to combine and set aside.
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, place the shortening, sugar, and eggs. Beat on medium-high speed until well blended, 2 to 3 minutes, scraping down the sides of the bowl once or twice. Add the cocoa mixture and beat on medium just until combined. Add the flour mixture in 3 parts alternately with the buttermilk in 2 parts, starting and ending with the flour. Add the vanilla and beat on medium speed just until combined. Add the baking soda and vinegar mixture to the bowl. Use a rubber spatula to fold it into the batter, gently scraping down the sides of the bowl to make sure the batter is blended.
Pour the batter into the pans. Bake until the cake pulls away from the sides of the pan and springs back when lightly pressed in the middle, about 30 minutes.
Cool the cakes in the pans on a rack for 10 minutes. Run a thin knife around the outside and turn out onto racks. Peel off the paper. Flip them over to completely cool right-side up on the racks. If not assembling right away, cover the layers in plastic wrap and store at room temperature for 1 day.
When ready to fill and frost the cake, hold a serrated knife horizontally and use a gentle sawing motion to shave the domed top off each layer. Fill and frost the cake with cream cheese frosting, using a crumb coat (see box) if you have time.
Store in a tightly covered container at room temperature for up to 2 days.
Cream Cheese Frosting
In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat together the cream cheese and butter until fluffy. Add the sugar 1 cup at a time, blending between each addition. Mix in the vanilla, if using, and beat until very smooth, 3 to 5 minutes. Use at once or store in a tightly covered container in the refrigerator for up 3 days. Let stand at room temperature until soft and spreadable before using.
From Aunt Elsa's Kitchen
If you have time after all the layers are filled, applying a "crumb coat" to the sides and top of a cake ensures that no crumbs get mixed into the frosting and mar the cake's appearance. To apply a crumb coat, place a small amount of the frosting in a dish and use an offset spatula to spread a thin coat all over the sides and top of the cake. Place in the refrigerator until firm, 20 to 30 minutes. Remove the cake from the refrigerator and frost the sides and top.