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
****
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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