RED VELVET CAKE WITH VANILLA BEAN CREAM CHEESE FROSTING

 

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PREP TIME

15 mins

COOK TIME

25 mins

TOTAL TIME

40 mins

 

Classic red velvet cake topped with vanilla bean cream cheese frosting. It's super moist, soft, and of course bright red! The buttermilk and cocoa in the cake pair perfectly with the tanginess of the cream cheese. It's a match made in heaven.

Author: Natalie

Yield: 8-12

INGREDIENTS

• ½ c. (1 stick) butter, room temperature
• 1½ c. granulated sugar
• 1 tbsp. vanilla extract
• ¾ c. vegetable or canola oil
• 1 tsp. - 2 tbsp. red food coloring*
• 4 eggs, room temperature
• 3 c. cake flour
• 2 tbsp. natural unsweetened cocoa powder
• ½ tsp. salt
• ¼ c. sour cream, room temperature
• 1 c. buttermilk, room temperature
• 1 tsp. baking soda
• 1 tsp. apple cider or distilled vinegar
• 
  
• Cream cheese frosting:
• 1 c. (2 sticks) butter, room temperature
• 1 tbsp. vanilla bean paste or 2 tsp. vanilla extract + 1 vanilla bean scraped
• ½ tsp. salt
• 6 c. powdered sugar
• 16 oz. (12 blocks) original cream cheese, room temperature for 30 minutes
• 3 tbsp. heavy whipping cream

DIRECTIONS

1. Preheat oven to 350 degrees. Line the bottoms of (2) 9" round cake pans with parchment paper, then butter and flour the pans, set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, vanilla and food coloring until light and fluffy, about 3 minutes. With mixing speed on low, add the oil, then the eggs one at a time, beat for 30 seconds on medium speed or until incorporated.
3. In a medium size mixing bowl whisk together the cake flour, cocoa powder, and salt. With mixing speed on low gradually alternate adding the dry along with the sour cream and buttermilk, mix just until combined. Pour the baking soda into a small bowl along with the vinegar. Mix together then beat into the batter, about 20 seconds on medium speed.
4. Pour the batter into the prepared pans, dividing evenly. Place in the oven and bake for 25-30 minutes or until the tops are firm and a cake tester inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 30 minutes before turning out onto a wire rack to cool completely.
5. Meanwhile to prepare the cream cheese frosting, using the paddle attachment cream the butter, vanilla and salt for 3 minutes or until light and fluffy. With mixing speed on low gradually add the powdered sugar, beat until it forms a fondant-looking ball. Add cream cheese and heavy cream, mix on the lowest speed possible for 1½ minutes, then STOP! Place in refrigerator to chill for at least 15 minutes to set up. Allow to stand at room temperature for 5 minutes before frosting the cake. Start by frosting the first layer, set the second layer on top and then frost the top of it along with the sides. Sprinkle with desired sprinkles or pipe decorative details.

NOTES

*I have used both food coloring and baker's emulsion. You will need different amounts depending on which kind you use (liquid and emulsion will be 2 tbsp. and Americolor and Wilton gels will be about 1 tsp.) 
-This recipe easily makes 24 standard size cupcakes. Bake for 18-22 minutes.
-I've recently become a huge fan of Wilton's Bake Even Strips. They fit around the outer edge of your pans and ensure that the cakes bake up level or even. If you do chose to use these, you won't have any excess cake to level/use for decorating crumbs.

Recipe source: Life Made Simple

Cinnamon Coffee Cake

This recipe comes from Pillsbury Best Muffins & Quick Breads 1999

1 3/4 C all-purpose flour
3/4    C sugar
2       t baking powder            Remember: T=tablespoon   t=teaspoon  Use real butter and vanilla.
1/4    t baking soda
1/4    t salt
1/4    t nutmeg
3/4    C buttermilk
1/3    C butter, melted
1       t vanilla
2       eggs, beaten

Topping:
1/4   C butter, melted
3       T sugar
1/2    t cinnamon

Heat oven to 350'.  Grease bottom only of a 9 inch square pan.  In a large bowl, combine all coffee cake ingredients; stir just until dry ingredients are moistened. (Okay, so I use a mixer lol)  Spread batter in greased pan.
Bake at 350' for 30 to 40 minutes or until toothpick inserted in center comes out clean.
Generously pierce hot cake with fork.  Brush or drizzle 1/4 C melted butter over hot cake.  In a small bowl, combine 3 tablespoons sugar and cinnamon; mix well.  Sprinkle over hot cake.  Serve warm.

Anise Cookies

This recipe is from a woman I met this week at work.  It is originally from Germany from Wilhelmina Agnus (Sweeter) Koobs (1860-1936).  It was passed down to her daughter Wilhemina (Koobs) Wolfer, who passed it down to her daughter, Rogene (Wolfer) Calkins.  It is a bit pricey and time consuming, but I hear it is worth it!

1 pound unsalted butter
4 cups powdered sugar
1 cup whole milk
4 teaspoons hartshorn or bakers ammonia
2+ teaspoons anise oil
2 pounds cake flour

Cream butter and sugar then gently add the remaining ingredients.  Handle as little as possible to prevent overworking of gluten.  Let stand overnight in a warm place. Chill dough for about thirty minutes in the refrigerator.  Roll out with powdered sugar on rolling pin.  Cut and place on cookie sheet (recipe doesn't say greased or ungreased) and bake at 350' for 5 - 8 minutes so that cookies are still white on top and bottom.

These cookies are best iced with a buttercream icing, flavored with about four drops of anise oil.

Here are links to two of the harder to find items:
 http://www.kingarthurflour.com/shop/items/bakers-ammonia-ammonium-carbonate-27-oz?utm_source=Google&utm_medium=CPC&utm_campaign=Shopping&utm_keyword=King+Arthur+Flour+Baker%27s+Ammonia+%28Ammonium+Carbonate%29+-+2.7+oz.&gclid=CI6vyaapsLsCFW5o7AodpV4Aqg

http://www.kingarthurflour.com/shop/items/anise-oil-1-oz

Jam Kolaches

1/2 cup, unsalted butter, softened
1 3oz package of cream cheese (not low fat)
1 1/4 cup all-purpose flour
1/4 cup jam (red is prettiest)
!/4 cup sifted powdered sugar

Preheat oven to 375' and grease cookie sheets.

Cream together butter and cream cheese.  Add flour, mixing well.  Roll out to 1/8" thick and cut into 2" rounds.  Spoon 1/4 teaspoon of jam into center of each round.  Fold & overlap, with two sides joining in the middle.  Bake for 15 minutes and sprinkle with powdered sugar.

Red Velvet Cookies

1/4 cup unsalted butter, softened to room temp.
1 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cup all-purpose flour
1 teaspoon baking powder
2 Tablespoon cocoa
1 Tablespoon buttermilk
2 large egg whites
2/3 cup unsweetened applesauce
2 teaspoon PURE vanilla extract
1/2 teaspoon red food coloring

Preheat oven to 375' and line cookie sheets with parchment paper.

 In a small bowl, whisk together baking soda, salt, flour, baking powder, and cocoa. Set aside.  In a large mixing bowl, cream butter and sugar.  Add beaten egg whites, buttermilk, vanilla, red food coloring and applesauce.  Stir, mixing well.  Add flour mixture and mix well.....Since I've not made this before and not sure what her note means, she says to add the applesauce last.  I'm not sure if she means the last of the liquid or wait until the very end and stir it in.  But since this site is for her benefit...she'll know :)

Bake for 10 minutes

Russian Tea Cakes

1 cup butter, unsalted
1/2 cup powdered sugar
1 teaspoon PURE vanilla extract
2 1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped pecans
more powdered sugar
candied cherries (optional)

Preheat oven to 350'.  Cream butter and sugar.  Stir in remaining, mixing well.  Form into one inch balls. Balls can be formed around candied cherries. Bake on ungreased cookie sheet for 10 - 11 minutes.  Roll in powdered sugar....let cool for a minute and roll in powdered sugar again.

Swedish Spritz

1 1/2 Cup butter, unsalted
1 Cup sugar
1 egg
2 teaspoons PURE vanilla extract or (1 t. vanilla and 1/2 t. almond extract)
4 Cup all-purpose flour
1 teaspoon baking powder

Preheat oven to 400*

Cream butter and sugar.  Add egg, mixing well.  Mix in remaining.
Force through cookie  press and bake for 7 minutes on an ungreased cookie sheet.