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
-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
-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.