Red Velvet Cake Recipe (Christmas Dessert Recipes) | Holiday And Entertaining

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2010

Red Velvet Cake Recipe (Christmas Dessert Recipes)

According to Wikipedia, the Red Velvet Cake has a very interesting past. A red velvet cake was a signature dessert at the Waldorf Astoria Hotel in New York City during the 1920s. According to a common urban legend of the 1960s a woman once asked for the recipe for the cake, and was billed a large amount. Indignant, she spread the recipe in a chain letter. Wow! This particular red velvet cake recipe will astound and create a wonderful dessert memory. This cake recipe adds marshmallow cream for extra body and bounce. Flaked coconut adds a crunchy and exotic feel that will surely make this dessert an all time favorite. Merry Christmas!

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

11/2 cups sugar

1/4 cup unsweetened cocoa powder

1 tsp each baking soda, salt and vanilla extract

2 large eggs

1 cup buttermilk

2 Tbsp (1 oz) liquid red food color

2 tsp white vinegar

2 1/2 cups cake flour (not self-rising)

Frosting

2 sticks (1 cup) butter, softened

2 jars (7 or 7 1/2 oz each) marshmallow cream (such as Marshmallow Fluff)

Decoration:

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

1. Heat oven to 350*F. Coat two 9 x 2-in. or 8 x 2-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 rack 5 minutes before removing from pans onto rack to cool completely.

4. Frosting: Beat cream cheese and butter in a 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 top with remaining frosting. Sprinkle top with coconut. Roll out a gumdrop and cut out tiny holly leaves; arrange with red nonpareils on cake as pictured. Refrigerate until ready to serve.

Planning Tip: Store unfrosted 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.

Makes 16 slices.

Recipe and photo courtesy of Woman's Day Magazine. Recipe published 12/1/09.

Comments

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progtech
www.skilch.com

Sunday 11 March 2012, 16:42

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Sunday 15 April 2012, 18:21

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