Valentine's Red Velvet Cake Recipe
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Chocolate-Red Velvet Layer Cake
Prep: 30 min., Bake: 20 min.
We baked our cake layers in 6 (8-inch) disposable foil cake pans, so we
could fill all the pans at once. This way, if you need to bake the cake
layers in batches, the second batch will be ready to put in the oven as soon
as the first one is done. To allow the heat to circulate for even baking,
space pans at least 2 inches apart from one another and away from the inside
walls of the oven. Although the pans are disposable, they can be washed and
reused.
1 recipe Chocolate-Red Velvet Cake Batter
1 1/2 recipes Cream Cheese Frosting
Garnishes: fresh mint sprigs, raspberry candies
Spoon Chocolate-Red Velvet Cake Batter evenly into 6 greased and floured
8-inch round foil cake pans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center
comes out clean.
Cool in pans on wire racks 10 minutes; remove from pans, and let cool
completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake.
Garnish, if desired.
Yield: Makes 16 servings
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Cake Batter
Prep:
15 min.
1 cup butter, softened
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-ounce) container sour cream
2 teaspoons vanilla extract
2 (1-ounce) bottles red food coloring
Beat butter at medium speed with an electric mixer until creamy. Gradually
add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating
just until blended after each addition.
Stir together flour, cocoa, and baking soda. Add to butter mixture
alternately with sour cream, beating at low speed just until blended,
beginning and ending with flour mixture. Stir in vanilla; stir in red food
coloring. Use batter immediately, following baking directions for desired
cake in "Pick a Pan" below.
Pick a Pan: Chocolate-Red Velvet Cake Batter can be baked in lots of
different shapes and sizes--just use these times as a guideline, and be sure
to grease and flour your pans. With smaller muffin pans and molds, we found
it easier to use a vegetable cooking spray with flour. Check for doneness at
the minimum time range, continuing to bake until a wooden pick inserted in
the center comes out clean. Variations with added fruit and nuts will
require the maximum time and yield more mini cakes.
Bake at 325° in 1 (12-cup) tube pan for 1 hour and 15 minutes to 1 hour and
30 minutes.
Bake at 325° in 3 (8- x 4-inch) loaf pans for 55 to 65 minutes.
Bake at 325° in 7 to 9 (5- x 3-inch) loaf pans for 25 to 35 minutes.
Bake at 325° in baby Bundt pans for 25 to 30 minutes. Makes 14 to 16 baby
Bundt cakes. (Spoon 1/2 cup batter in each 1-cup mold.)
Bake at 350° in muffin pans 23 to 28 minutes. Makes 32 to 38 cupcakes.
Bake at 350° in miniature muffin pans for 9 to 11 minutes. Makes about 9 to
10 dozen cupcakes.
Yield: Makes about 7 cups
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Cream Cheese Frosting
Prep: 15 min.
2 (8-ounce) packages cream cheese, softened
1/2 cup butter, softened
2 (16-ounce) packages powdered sugar
2 teaspoons vanilla extract
Beat cream cheese and butter at medium speed with an electric mixer until
creamy. Gradually add powdered sugar, beating until light and fluffy. Stir
in vanilla extract.
Chocolate Glaze: Melt 1 (12-ounce) package semisweet chocolate morsels and
1/2 cup whipping cream in a 2-quart microwave-safe bowl at MEDIUM (50%
power) 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until
chocolate melts and mixture is smooth. Makes about 2 cups. Prep: 5 min.
Vanilla Glaze: Stir together 1 (16-ounce) package powdered sugar, 5
tablespoons milk, and 2 teaspoons vanilla extract just until powdered sugar
is moistened and mixture is smooth. Add an additional tablespoon of milk, if
needed. Use immediately. Makes about 1 1/2 cups. Prep: 5 min.
Note: We kept this glaze very thick so that it wouldn't drip all the way
down the sides of the Fluted Chocolate-Red Velvet Cakes, but feel free to
make it a little thinner if you'd like to drizzle it over other cakes.
Yield: Makes about 5 cups
Source: Southern Living
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