Day Twenty One.

30 Day Challenge

Day Twenty One.

A recipe.

Red Velvet Cake.

Ingredients

2 1/2 cups (250 grams) sifted cake flour 

1/2 teaspoon salt 

2 tablespoons (15 grams) regular or Dutch-processed cocoa powder 

1/2 cup (113 grams) unsalted butter, at room temperature 

1 1/2 cups (300 grams) granulated white sugar 

2 large eggs 

1 teaspoon pure vanilla extract 

1 cup (240 ml) buttermilk  

2 tablespoons liquid red food coloring 

1 teaspoon white distilled vinegar 

1 teaspoon baking soda

Cream Cheese Frosting 

250 g cream cheese, room temperature  

250 g Mascarpone cheese, room temperature  

1 teaspoon pure vanilla extract   

1 cup (115 grams) icing sugar, sifted 

250 ml double thick cream  

1. Preheat oven to 180 degrees C and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.  

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.  

3. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour. 

4. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.   

5. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.

6. Bake in the preheated oven for approximately 30 - 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour to make frosting the cakes easier.

Cream Cheese Frosting

7. In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

8. Frost the top and sides of the cake, and ta da! Delicious red velvet cake :)

Photo and Recipe Courtesy of : http://mycakies.blogspot.com/2010/03/diy-cupcake-in-jar.html