Sunday, May 3, 2009

Cookie Corner: Layer Red Velvet Cake

I love Red Velvet Cake. It is my weakness! Ever since my first cupcake at Magnolia Bakery I have been in love. I prefer Crumbs to Magnolia because their cupcakes were more moist but they are also a but more indulgent due to the size! However the best Red Velvet Cakes and cupcakes can be easily made at home!!! This week, on a baking binge, I made a layer red velvet cake- and it was a huge hit in the house! This cake is best with homemade cream cheese frosting!
Frosting Ingredients:
  • 1 (8-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2 1/4 to 2 1/2cups sifted powdered sugar
  • 1 teaspoon vanilla extract

Cake Ingredients:
  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1/4 teaspoon baking soda
  • 1 (8-ounce) container sour cream
  • 2 teaspoons vanilla extract
  • 2 (1-ounce) bottles red food coloring
Beat Cream cheese and butter, gradually adding sugar as mixture becomes smooth and then add vanilla

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring. Use batter immediately, following baking directions for desired cake in 2 or 3 came pans depending on how many layers you want on 325 for 25 to 30 min!

Let cool frost each layer, gently and carefully place each layer on top of the other and frost the whole cake over!!

To make a Crumbs esque cupcake save crumbs from the cake pan or that might come off when you transfer from the oan and layer, and sprinkle on top of the cake!




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