Red Velvet Cake

I learned how to make this cake my freshmen year of high school. The picture above is actually the first one I made. It is a Red Velvet cake with the traditional cream cheese frosting. As you could see, it is very difficult to pipe cream cheese frosting, because it is not as sturdy as a buttercream one. The piping still looks good! - it is just not as defined as it could be.

The following recipe is from Good Eats - Food Network.

Ingedients:

Red Velvet Cake

nonstick spray

5 1/2 oz all pupose flour

4 oz cake flour

1/2 oz natural cocoa

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup low-fat buttermilk, room temperature

1 fluid oz red liquid food coloring

1 tablespoon white vinegar

1 teaspoon vanilla extract

10 1/2 oz dark brown sugar

4 1/2 oz unsalted butter, room temperature

2 whole eggs, room temperature

cream cheese frosting (recipe follows)

Directions:

1. Preheat oven to 325 degrees F. Line the bottom of two 9-inch pans with parchment paper. Spray each pan with nonstick spray. Set aside.
2. Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside.
3. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.
4. Using the stand mixer and the paddle attachment, cream the brown sugar and butter together, until it has lightened in color (about 2 minutes).
5. Stop the mixer and scrape the sides of the bowl down with a spatula. Add the eggs slowly on medium speed, until they are fully incorporated.
6. With the mixer on low speed, add half of the flour mixture.
7. Add the buttermilk mixture, remaining on low speed.
8. Add the rest of the flour mixture, and mix until smooth.
9. Divide the batter evenly between the two preared pans and bake (about 30-35 minutes).
10. Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans, and cool completely (about 1 hour), before frosting.

Ingredients:

Cream Cheese Frosting

13 1/2 oz powdered sugar

12 oz cream cheese, room temperature

3 oz unsalted butter, room temperature

1 1/2 oz vanilla extract

1 pinch of kosher salt

Directions:

1. Using a stand mixer and paddle attachment, combine the cream cheese and butter together on low speed until mixed.
2. Stop and scrape the sides of the bowl. Add the vanilla and salt and beat until combined.
3. With the mixer on low speed, add the powdered sugar in 4 batches, mixing well and scraping the sides of the bowl between each addition.
4. Refrigerate for 5-10 minutes before using.

The picture above is also a red velvet cake that I made with cream cheese frosting. It was for Valetine's Day, and garnished with maroon M&M's and chocolate sprinkles!