I don't know about you, but I love sweets and treats. Cake is pretty near the top of my "Favourite's List", especially Red Velvet Cake. I have been to many bakeries worldwide searching for the BEST version!
To me there's something special about Red Velvet. It's as appropriate for all occasions and big celebrations like a wedding, birthday, Christmas party, Valentines Day to name a few, as it is for a Thursday night treat!
Up until now, my favourite Red Velvet treat was a cupcake from Sweet Revenge, in Greenwich Village, NYC. Sweet Revenge was this amazing spot that paired cupcakes with wine, beer and cocktails - now why didn't I think of that concept! The Red Velvet Cupcake there leaned more toward an auburn deep red colour, not unnaturally neon red like many tend to be. And it was moist, so moist and flavourful. I find that many Red Velvet cupcakes tend be dry and crumbly, so I was ecstatic to find a cupcake that matched what I was looking for.
Ever since that first bite, I've been trying to re-create the Sweet Revenge cupcakes . I think that this recipe comes the closest. It's adapted from this recipe.
The Best Red Velvet Cake
Makes 3 - 6-inch round cake layers
Ingredients
Red Velvet Cake:
Butter & flour, for greasing pans
3 cups cake flour, sifted
2 cups granulated sugar
3 Tablespoons Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
11/4 cups buttermilk, room temperature
1/4 cup vegetable oil
1/4 cup unsalted butter, melted
1/2 cup sour cream
*2 teaspoons red gel food colouring (if colour isn't deep enough, add more - see note below)
2 eggs, room temperature
2 teaspoons vanilla extract
1 teaspoon white vinegar
Cream Cheese Icing:
16 oz (450g) cream cheese, softened
4 cups powdered sugar, sifted
2 stick unsalted butter (1 cup), room temperature
1 teaspoon vanilla extract
Pinch of salt, optional
Method
Preheat oven to 325 degrees F. Grease and flour three 6-inch round cake pans and line the pan bottom with parchment circles.
In the bowl of a stand mixer combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until dry ingredients are just blended.
In a small bowl, combine the buttermilk, vegetable oil, sour cream,, food colouring, eggs, vanilla and vinegar. Add a bit of hot water if necessary to adjust red colour. Pour wet mixture into the dry ingredients and mix on low speed until just combined. Then turn the mixer to medium and beat for 1 minute, scraping down sides and bottom of bowl once if needed.
Divide batter evenly between the three pans and bake for 30-35 minutes or until a cake tester inserted into the centre of the cakes come out clean. Allow cakes to cool for 15 minutes before running a knife along edges and turning them out onto a wire rack to cool completely. Remove the parchment paper from the bottom of each cake and turn right side up.
While the cakes are cooling, make the cream cheese icing.
In a stand mixer with the paddle attachment, mix the cream cheese, powdered sugar, salt and butter on low speed until incorporated. Gradually increase the speed to med-high and mix until icing is light and fluffy - about 5 minutes, stopping to scrape down the sides occasionally. Reduce mixer speed to low and add vanilla, increase speed for a final 30 seconds.
Assembly
Once cakes are completely cooled, use a serrated knife to even any rounded tops from all three cakes. Reserve the leftover tops and crumble if decorating with a large heart, or keep scraps for snacks! Layer bottom cake layer on plate or cake base. Add 3/4 cup of icing and smooth into an even layer about 1/4 to 1/2 inch thick. Repeat with middle layer. Top with final cake layer, cut side down and add remaining frosting to the top and sides of the layer cake. Using an offset spatula, spread icing in a swishing motion to cover cake. If icing with naked sides effect, hold a bench scraper vertically to the cake, turning plate while scraping the sides clean as you go.
For a heart top, use a parchment circle (cut 4 instead of 3 before you begin baking). Trace and cut out the size heart you would like to use. Take leftover crumbled cake scraps from the tops and sprinkle over heart stencil. Gently remove stencil and add sugar pears and decorations as desired.
Sadly I went back to NYC a year or so ago and Sweet Revenge was no longer there. I will never forget that cupcake and how it paired so well with the Belhaven Scottish Red Ale. Perfection!
Enjoy,
Krista
*Note: I used Americolor Red Gel Food Coloring. It tends to be a bit stronger food colouring, so if you are using a different brand, test bit by bit adding more to a toothpick and then into your batter to reach desired colour.
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