Red Velvet Cake with Cream Cheese Frosting + Red Velvet Cake In Jars


My husband is a BIG fan of Red Velvet Cake.  He believes it's made infrequently due to being difficult to make, but in truth, I only make once in a while so that it's a very special treat.  Moist and sweet, this one delivers on deliciousness.


If you're having friends over for dinner and want to send them home with a yummy gift, or need to take single serving desserts on the road, packaging this cake in beautiful little mason jars is perfect.  Cut the cake pieces with a biscuit cutter that just fits through the opening of the jar, frost the cake pieces and set them in the jar.  Frost a second piece of cake and place that in the jar on top of the first.  Add a bit of ribbon and ta-da!!  An adorable jar full of tasty cake.


Red Velvet Cake With Cream Cheese Frosting
Makes 1 - double layer 9 inch cake

Cake
2¼ cups all-purpose flour
1½ teaspoons baking soda
Pinch salt
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons natural cocoa powder
2 tablespoons red food coloring
12 tablespoons (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
Frosting
16 tablespoons unsalted butter, softened
4 cups confectioners’ sugar
16 ounces cream cheese, cut into 8 pieces, softened
1½ teaspoons vanilla extract
Pinch salt
For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk flour, baking soda, and salt in medium bowl. Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup. Mix cocoa with food coloring in small bowl until a smooth paste forms.
With electric mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. Scrape down bowl, add cocoa mixture, and beat on medium speed until completely incorporated, about 30 seconds. Using rubber spatula, give batter final stir. 
Scrape into prepared pans and bake until toothpick inserted in center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes then turn out onto rack to cool completely, at least 30 minutes.
For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.

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2 comments:

Liz said...

This looks wonderful! I can't wait to make it!

Michaele said...

SUCH a cute idea!