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Looking-glass cake for VolksUSA 6th Anniversary

On November 19, 2011 USA branch of Japanese company Volks - the VolksUSA were celebrating its 6th anniversary! Hooray!  So, on this occasion me and Hina-chan made a rich dark red cake with cream sweet frosting at home. This cake is very nourishing so, it would be very useful for a big party. And thanks to combination of the colors of this cake it would be looking very beautifil on your Christmas or New Year's table and I think it will impress every sweet tooth! 
So, today in the menu we have:

Red Velvet Cake with Cream Cheese Frosting.
Together


Ingredients:

For the Cake:
2 1/2 cups unbleached all-purpose flour
3 Tbs. cocoa powder
1 tsp baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 1/4 cup buttermilk
2 ounces red food coloring
1 tsp. distilled white vinegar
1 tsp. vanilla extract

For the Frosting:
8 ounces (226g) (2 sticks) unsalted butter, softened
4 cups confectioners' sugar
16 ounces (454g) cream cheese, cut into 8 pieces, softened
1 1/2 tsp. vanilla extract
1 pinch of salt

Directions:

For the Cake:
1. Adjust oven rack to middle position and heat oven to 350°F (180°C).

Line with papers
2. Spray 2 (9-inch) cake pans with cooking spray, flour generously, and tap pan to remove excess flour, or line with papers.

Whisk all ingredients together
3. In a medium bowl sift together flour, cocoa, baking soda, baking powder and salt. Whisk all ingredients together and set aside.

Beat butter and sugar
4. With stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary.

Add other ingredients
5. Beat in eggs one at a time on medium-low speed. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Scrape down bowl as necessary. Using rubber spatula give batter final stir.

Spread a batter
6. Spread the batter evenly into prepared pans and gently smoothing tops with offset spatula.
7. Bake until toothpick inserted in center comes out clean, about 25-30 minutes. Leave cakes in pans for 10 minutes, then turn out onto wire rack to cool completely, at least 30 minutes.

Beat butter and confectioners' sugar
For the Frosting:
8. With stand mixer beat butter and confectioners' sugar on medium-high speed until fluffy, about 2 minutes.

Add cream cheese
9. Add cream cheese, 1 piece at a time, and beat until incorporated, about 30 seconds for each. Beat in vanilla and salt. Then refrigerate until ready to use.

Spread frosting on 1 cake layer
To assemble:
10. When cakes are cooled, spread about 2 cups of frosting on 1 cake layer and with offset spatula spread the frosting to the edge of the cake, then level the frosting.

Frost top and sides of the cake
11. Place second cake layer on top, making sure layers are aligned. Frost the top in the same manner as the first layer. Holding the offset spatula perpendicular to the plate, frost the sides of the cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days. When ready hand it round first, and cut it afterwards then enjoy!

Red Velvet Cake with Cream Cheese Frosting

Have a nice tea party!

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