Patience is not one of my greatest virtue. That was why I was surprised that I found joy in baking this masterpiece. Although I intended to make cupcakes at first since it’s less the works and I have more chances of success, this project was all worth the effort. It was not only me who waited with anticipation, the kids were there watching the cake with wonder, “is that strawberry cake mommy?” was the question repeated for the whole hour.
Red Velvet cake is said to have originated south of the US. There are many speculations but there’s just nowhere to point, just like other legendary foods that made us wonder and crave…well, go ahead and just eat it, we can research later!
Originally, beets were used to color this reddish treat, but red food coloring has replaced it long ago. Other common ingredients are buttermilk, butter, flour, cocoa and is normally finished off with white icing, usually of cream cheese. I am not so sure about the sweetness of this particular recipe, I didn’t put in buttermilk but it still turned out moist.
Some recipes include coconut flakes for the icing, since my “customers” are kids, I opted for candy sprinkles. For now, I am posting the ingredients of the other Red Velvet cake I’m planning to bake…directions will be posted soon.
Red Velvet Cake:
2 1/2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
1/2 cup unsalted butter, at room temperature
1 1/2 cups granulated white sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon pure vanilla extract
1 cup buttermilk
2 tablespoons liquid red food coloring
1 teaspoon white distilled vinegar
1 teaspoon baking soda
Cream Cheese Frosting:
1 1/2 cups heavy whipping cream
1 – 8 ounce cream cheese, room temperature
1 – 8 ounce tub of Mascarpone cheese, room temperature
3/4 teaspoon pure vanilla extract
1 cup confectioners’ sugar, sifted
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