Red Velvet Cake with Ermine Frosting
I made this red velvet cake on about Christmas time. The ermine frosting is actually the first frosting that worked out perfectly for me. It was easy enough to do by hand. As for the red velvet cake, it tasted really good, moist and crumbly too.
It's been quite a while again since I've posted anything in here. :) But I am still posting because I need to get my recipes organized!
Red Velvet Cake (Makes one double layer 8-inch cake) FOR THE CAKE Ingredients -113g room-temp. butter -2 tbsp. cocoa powder -1 tbsp. cocoa powder (yes, again) -1 1/2 cups granulated white sugar -2 room-temp. eggs -2 tsp. vanilla extract -2 tbsp. liquid red food colouring -1/4 tsp. salt -2 1/2 cups self-rising cake flour -1 cup buttermilk (1 cup whole milk + 1 tbsp. lemon juice) -1 tbsp. vinegar (I happened to use apple flavoured) Instructions 1. Line an 8-inch cake pan with parchment paper. 2. Cream butter with wooden spoon until creamy. Add sugar and continue creaming as best as you can. There's a lot of sugar in this cake so you won't achieve a creamy texture. 3. Add eggs one at a time and whisk rapidly after each addition until each is incorporated fully well. Whisk in vanilla. 4. Combine 2 tbsp. cocoa powder with food colouring in a small bowl until a paste forms. Whisk this into the butter mixture until fully combined. Preheat oven at this point to 180 degrees C. 5. Sift together the remaining 1 tbsp. cocoa powder with cake flour and salt. 6. Alternatively, fold in both flour and buttermilk each in two additions. At the last half of buttermilk, mix in vinegar before pouring it in. Fold until the batter is nicely incorporated and smooth. 7. Pour batter into pan and bake for about 40 minutes until a toothpick inserted into the center comes out clean. While baking, make the frosting. FOR THE ERMINE FROSTING Ingredients -5 tbsp. flour -1 cup whole milk -1 tsp. vanilla extract -pinch of salt -230g softened butter -1 cup granulated white sugar Instructions 1. In a small saucepan, cook milk and flour over medium heat. Stir until the mixture becomes very thick and pudding-like. 2. Remove from heat and whisk in the salt and vanilla. Transfer to a bowl and cool with plastic film touching the surface of the mixture. 3. In a large bowl, cream butter with wooden spoon until creamy. Add sugar and cream until pale, light, and fluffy. 4. Add the cooled flour and milk mixture to the creamed butter and sugar little at a time, whisking rapidly after each addition. 5. Continue to whisk by hand until the mixture becomes a light frosting-like consistency. ASSEMBLING 1. Slice the dome off of surface of the cooled cake. Crumble the soft sides of these pieces into crumbs to use later. Slice remaining cake in half. 2. Place one layer of cake on a plate and spread almost half of the frosting on it. Place another layer of cake atop. 3. Spread the remaining frosting (use an offset spatula) to the top and sides of the cake. 4. Sprinkle the red velvet crumbs from earlier onto the surface of the cake however you'd like. Enjoy!
Cake and icing recipe adapted from "Cooking". http://cooking.nytimes.com/recipes/1016329-red-velvet-cake
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