Friday, October 29, 2010

Red Velvet Cake with Raspberries and Cream Cheese Frosting

When I first moved to my apartment, I knew I would be happy because of the well equipped kitchen.  I quickly downloaded the Epicurious app and got to work searching for things I wanted to make.  I was thrilled when I found this one, which is one of my all time favorites.  I will retype below although I really didn't alter it much.

2 1/4 cups sifted flour (the recipe calls for cake flour but I did just fine with all purpose)
2 tablespoons unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 tsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 ½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs

2 8-ounce packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 tbs vanilla extract
2 ½ cups powdered sugar

The recipe calls for 3 1/2 pint baskets of raspberries and blueberries.  I vary the amount based on what I can pick up at the farmer's market.

Preheat oven to 350°F. Butter and flour two 9 inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.

Whisk buttermilk, food coloring, vinegar, and vanilla in measuring cup to blend.  Less likely to lose any buttermilk if you use the measuring cup than try to transfer into a bowl.

Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.

Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
While the cake is baking, make the frosting. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
After the cake is cooled, place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange berries over the layer, pressing lightly to adhere. 

Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. 

Again that T keeps showing up! 
Eat and be merry, this cake has yet to disappoint.
Hungry yet?

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