Red Velvet Cake

I'm not a baker.  I'd like to be, but I'm not.  I've learned pretty early on in this blogging adventure of mine that boxed mixes exist for people like me.  And that's okay.

Every once in awhile, though, I get the urge to bake from scratch.  I decide that I can totally do it, and any idiot who can read can bake.

It usually ends in regret.

Last weekend, my whole family gathered at Nana's for our annual Palm Sunday dinner and egg hunt.  I was really excited to make something and remembered that I saw an awesome looking Red Velvet Cake on my friend Lisa's blog.

I didn't have too much of an issue making it, but upon eating it, it tasted really dry.  I was disappointed, but then remembered the likely culprit.  I used egg substitute, and I had the liquid equivalent of just over 1 egg, not 2.  I intended to go back and add a little extra buttermilk to balance it out, but... of course, I forgot.

The flavor, however, was really good, and the icing?  Oh.my.god.  Beyond amazing.  The dryness was a bummer, but you couldn't even tell when you topped it with a scoop of ice cream. 

I would definitely try this again - this time, with TWO eggs.

Red Velvet Cake

from Joy of Baking

• 2 1/2 cups (250 grams) sifted cake flour
  
• 1/2 teaspoon salt
  
• 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
  
• 1/2 cup (113 grams) unsalted butter, at room temperature
  
• 1 1/2 cups (300 grams) granulated white sugar
  
• 2 large eggs
  
• 1 teaspoon pure vanilla extract
  
• 1 cup (240 ml) buttermilk
  
• 2 tablespoons liquid red food coloring
  
• 1 teaspoon white distilled vinegar
  
• 1 teaspoon baking soda
  

Cream Cheese Frosting:

• 1 - 8 ounce (227 grams) cream cheese, room temperature
  
• 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
  
• 1 teaspoon pure vanilla extract
  
• 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
  
• 1 1/2 (360 ml) cups cold heavy whipping cream (contains 36-40% butterfat)

Preheat oven to 350 degrees F (175 degrees C) and place 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 aside.

Red Velvet Cake: In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap 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 bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually 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 half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. 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.