April 8, 2010

Red Velvet Cake!

Jag blev så otroligt sugen på att göra red velvet cake igår, så jag slängde ihop en lite snabbt och dekorerade med färska nejlikor. Jag hade glömt hur otroligt god den är! Lagom söt och lagom chokladig. Frostingen gjorde jag med cream cheese och grädde, men den blir säkert ännu godare om man använder en blandning av mascarpone och cream cheese som i receptet. Receptet kommer från Joy Of Baking.






Red Velvet Cake
Ingredients
-2 1/2 cups (250 grams) sifted cake flour
-1/2 teaspoon salt
-2 tablespoons (15 grams) 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 (filmjölk)
-2 tablespoons liquid red food coloring
-1 teaspoon white distilled vinegar
-1 teaspoon baking soda

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.

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 freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)


Cream Cheese Frosting
Ingredients
-1 1/2 (360 ml) cups heavy whipping cream
-1 - 8 ounce (227 grams) cream cheese, room temperature
-1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
-3/4 teaspoon pure vanilla extract
-1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.



Share to Facebook Share to Twitter Pin This

14 comments:

  1. Denna kakan var ju jättevacker!!! Har bakat Red velvet flera ggr på jobbet men våra kunder fattar inte hur god den är så det säljs bara ett par bitar och sen får den slängas ... Synd
    Mvh Louise

    ReplyDelete
  2. Underbar...i really love this cake!!
    det är riktigt fantastisk gott tårta jag älska mycket *hehe*
    kram/Sana

    ReplyDelete
  3. Nice!! jag tycker det är jättefint med det där mönstret på tårtan ;)

    ReplyDelete
  4. Den såg helt otroligt god ut! Jag älskar choklad så den där skulle jag verkligen vilja smaka.
    Ha en jättetrevlig helg!

    ReplyDelete
  5. ser mums mumsit ut, ps fin blogg

    ReplyDelete
  6. As made for royalties Linda. ;)
    Ännu ett mästerverk!
    Kram

    ReplyDelete
  7. Åh, helt underbar! Allt du gör blir verkligen konstverk!
    Kram!

    ReplyDelete
  8. Så fin!
    Tack för infon om kartongen.
    Visste att kakburken fått in massa kartonger men när jag kollade så var det bara dom mönstrade muffinskartongerna som fanns.
    Nu blir det att beställa lite igen :-)

    ReplyDelete
  9. Everyone loves what you guys tend to be up too.
    This type of clever work and coverage! Keep up the great works guys
    I've added you guys to blogroll.
    Feel free to surf my page free iphone

    ReplyDelete
  10. Hi there friends, good piece of writing
    and good urging commented at this place, I am genuinely enjoying by
    these.

    My web-site: golf cart batteries orlando

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. This comment has been removed by a blog administrator.

    ReplyDelete
  13. This comment has been removed by a blog administrator.

    ReplyDelete
  14. I haven't yet cut into the cake, but it looks spectacular! The icing is delicious!!

    ReplyDelete

Thank you so much for leaving a comment!