TUTORIAL RED VELVET CAKE

 

TUTORIAL

RED VELVET CAKE   Nanny Scherer                                  

RED VELVET CAKE                                    

Cake

11/2 sticks (3/4 cup) butter, softened

1 ½ cups sugar

¼ cup unsweetened cocoa powder

1 tsp each baking soda, salt and vanilla extract

2 large eggs

1 cup buttermilk

2Tbsp (1 oz) liquid red food color

2 tsp white vinegar

2 ½ cup cake flour (not self-rising)

Frosting

2 bricks (8oz each) cream cheese, softened

2 sticks (1 cup) butter, softened

2 jar (7 or 7 ½ oz each) marshmallows cream (such as Marshmallow Fluff)

Decoration

Sweetened flaked coconut, green gumdrops or spearmint leaf candy, jumbo red nonpareils

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1.     Heat oven 350ºF. Coat two 9x2 in. or 8x2 in. cake pans with baking spray (nonstick spray with flour).

2.     Cake: In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined. Spread 3 cups batter in each prepared pan.

3.     Bake 31 to 33 minutes for 9-in layers, 41 to 43 minutes for 8-in. layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Cool in pans on a wire pans onto rack to cool completely.

4.     Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium bowl with mixer on medium speed until smooth and creamy. Add marshmallow cream: beat until smooth and fluffy, about 1 minute.

5.     To assemble: Place 1 layer on serving plate; spread with 2 cups frosting. Top with remaining layer; frost sides, then with remaining frosting. Sprinkle top with coconut. Roll out a gumdrop and cut out tiny holly leaves; arrange with red nonpareils on cake . Refrigerate until ready to serve.

6.     Per serving:539cal; 7 g pro, 55 g car, 1 g fiber, 33 g fat (20 g sat fat), 120 mg chol, 552 mg sod.

PLANNING TIP

Store UN-frosted layers covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting.

Frost up to 1 day ahead.

Tambien tenemos la receta en español, ver;*http://creatividadeslatinas.blogspot.com/2011/02/velvet-cake-paso-paso-y-bombones-de.html

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