I also figure that I have every right to bake a cake on a day that just so happens to be your birthday right? I guess it could have been a Happy Day Almost Groundhogs Day cake. Or a Happy Monday cake. Or a Happy Your Mom Gave Birth To You Day cake. Or just a cake that I wanted to make for you cake. Call it what you want, it's still a cake. For your birthday. And for a person that doesn't like anyone to acknowledge his birthday, I didn't hear many complaints about dinner or the cake...and considering it's almost gone, I'm pretty sure he didn't mind.I on the other hand was a little disappointed in the cake, or maybe my execution of it (although I'm currently eating a slice now...just to be sure). It wasn't really dry as much as it was too dense for my likings. I didn't have a sifter or fine strainer (kitchen stuff still not here yet), and I think using one may have helped quite a bit, at least with my lumpy icing. Also, I think I would probably try using a little less cocoa powder. Maybe that will help lighten it up. Just to pass out fault, I'll blame the oven and the fact I'm not use to it yet. Yes...excuses excuses....
Maybe next time....for now, I'm off for another slice...
Red Velvet Cake
Found at Joy the Baker from The Hummingbird Bakery Cookbook
- 8 Tablespoons unsalted butter, at room temperature
- 1 1/2 cup sugar
- 2 egg
- 5 Tablespoons unsweetened cocoa powder
- 4 Tablespoons red food coloring mixed with 2 Tablespoons water
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoons distilled white vinegar
- Preheat oven to 350 degrees F. Grease and flour two 8-inch or 9-inch round cake pans. Set aside.
- In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.
- Turn mixer to high and add the eggs. Scrape down the bowl and beat until well incorporated.
- In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.
- Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and salt and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
- Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.
- Spoon batter into prepared cake pans and bake for 25-35 minutes or until a skewer inserted into the center cupcake comes out clean.
- Let rest in the pan for 20 minutes, then invert onto a cooling rack to cool completely before frosting.
by Kacey's Kitchen
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 3 1/2 cups sifted confectioners' sugar - more or less to taste
- 1 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually stir in the confectioners' sugar.
- Store in the refrigerator after use.