Red Velvet Cake with Cream Cheese Butter
Source of Recipe
Debbie Yee-Henen, pastry chef, Julia's Kitchen
List of Ingredients
Cream Cheese Frosting
Cream together until fluffy, then frost cooled cake:
1 pound cream cheese, room temperature
1 cup butter, room temperature
4 cups powdered sugar, sifted
1 tsp. vanilla extract
Bittersweet Chocolate Glaze
In a 1 1/2 quart pan, whisk together until combined:
1 1/2 cups heavy cream
1 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1 Tbsp. vanilla extract
Add in:
3 Tbsp. unsalted butter, softenedRecipe
Sift together:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp. baking soda
1 tsp. salt
2 Tbsp. cocoa powder
Whisk together:
1 1/2 cups vegetable oil
1 cup buttermilk
2 eggs
2 Tbsp. red food coloring
1 tsp. distilled, white vinegar
1 tsp. vanilla extract
Add the dry ingredients to the liquid ingredients and stir until just combined. Pour into three 9-inch greased cake pans (or two heart-shaped pans) and bake in a preheated, 350 F. oven for 35-40 minutes (or until a toothpick inserted in the center of the cake comes out clean). Allow cakes to cool thoroughly before removing from their pans and frosting or glazing.
Heat the mixture over low, stirring constantly until the butter melts and the mixture is smooth (about five minutes). Remove from the heat and stir in the vanilla extract. Pour warm glaze over cooled cake and allow to set before serving.
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