Luscious Red Velvet Cake

Red Velvet Cake. Layer rounds, crumb coat, chill then frost.
Garnish with a large piping and raspberries!

I made this Red Velvet Cake to cheer on the San Francisco 49er’s in the 2013 Super Bowl. Unfortunately, the 49ers lost, but the cake was a winner! I have never had a RV Cake with Chocolate frosting because my Mom would always make it with a delicious butter cream whip frosting. The cake is a little more dense than my Mom’s recipe but I really enjoyed the taste of this and I thought it stayed moist in and out of the refrigerator. The middle filling of this cake consists of a Marshmellow Cream Cheese Frosting. It is a surprise in your mouth, definitely unexpected. I loved the Cream Cheese Frosting and RV combo so much I am adding it to the list of cakes I want to make for my Wedding this September. The Chocolate Buttercream frosting will taste great with a Yellow moist or Chocolate Espresso Cake. Here is the recipe:

Red Velvet Cake:

¾ C. Unsalted Butter (room temperature)

1 C. Light Brown Sugar

1 C. White Sugar

2 Oz. Red Food Coloring

3 Eggs (room temperature)

2 C. All Purpose Flour

¼ C. Cake Flour

1 T. Dutch Cocoa Powder

1 t. Salt

1 t. Vanilla Extract

1 ½ C. Warm Buttermilk

¼ C. Mayonnaise

1 T. Vinegar

1 ¼ t Baking Soda

Baker’s Joy

Three 8 inch round cake pans

1.     Preheat oven to 350°F. Spray Baker’s Joy around the cake pans covering all corners. Can sub shortening, flour and parchment paper rounds.

2.     In a stand mixer with paddle attachment, beat butter, sugars, vanilla and red food coloring on medium-high speed about 2minutes. Lower speed and add eggs one at a time, mixing each egg thoroughly.

3.     In a large bowl, sift together flours, cocoa powder and salt.

4.     Alternate adding dry mixture and buttermilk to the batter. Begin and end with dry ingredients.

5.     Fold in mayonnaise.

6.     In a small bowl, mix vinegar and baking soda together. Quickly add to batter and fold in.

7.     Divide batter evenly into cake pans and bake approximately 25-30 minutes. Do not over bake.

8.     Let cool completely before leveling or frosting.

Chocolate Buttercream Frosting:

2 C. Unsalted Butter at room temperature, cut into cubes

4 C. Powdered Sugar

1 T. Vanilla Extract

2 T. Espresso or strong brewed coffee (optional)

8 oz. Quality Dark Chocolate, cut and melted and slightly cooled before adding

1.     In stand mixer, cream butter and powdered sugar together on med-low speed for 5 minutes. Add sugar slowly so it doesn’t spill outside the bowl.

2.     Add vanilla extract (and espresso if chosen). Mix on med-high 1 minute.

3.     Slowly add melted dark chocolate. Mix completely until fluffy.

Marshmellow Cream Cheese Frosting:

½ C. Powdered Sugar

½ C. Salted Butter

4 oz. Cream Cheese (softened)

1 t. Vanilla Extract

8 oz Marshmallow Fluff

1.     In stand mixer, cream butter and powdered sugar together on med-low speed for 3 minutes. Add sugar slowly so it doesn’t spill outside the bowl.

2.     Add vanilla extract (and espresso if chosen). Mix on med-high 1 minute.

3.     Add cream cheese and marshmallow fluff. Mix completely until creamy.

*will need to keep this frosting chilled