Red Velvet cake is my absolute favorite cake. Perfect for any occasion. Celebrating Hubby’s new job, Sister moving to college, Brother-in-law completing a milestone accomplishment. These are a few of the reasons we have enjoyed red velvet cake recently. I had a chance to go to Magnolia Bakery a few weeks ago (in Chicago) and of course had to order a red velvet cupcake with vanilla icing. I hate to say it, but I wasn’t blown away. The cake was good, but the frosting was just not for me. Much too sweet and dense for my taste. I found it much superior when paired with a fluffier buttercream.
Red Velvet Cake
Credit: The Complete Magnolia Bakery Cookbook by Allysa Torey and Jennifer Appel
3 1/2 cups cake flour (not self-rising)
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring (I only used 1 bottle, about 3 tablespoons.)
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
~Preheat oven to 350 degrees.
~Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper. (Or prepare cupcake pans for 36 cupcakes.)
To make the cake:
1. In a small bow, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition
2. In small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
4. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
5. Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. (Check cupcakes after 20 minutes.) Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. When the cake has cooled, spread frosting between the layers, then ice the top and the sides of the cake with your favorite vanilla frosting.