Today's cake was meant for a special occasion. It was done in record time, poorly photographed (sorry about that, it was an emergency), and carried inside a trunk for nearly two hours. All this happened over the course of an afternoon and without the birthday girl noticing it in any moment.
The recipe for the frosting is different from the usual 4 cups of sugar type of frosting.
It's a layer cake, alternating layers of cake and frosting.
Red Velvet Cake
for a cake pan of 20cm
- 150g flour (sifted)
- 1 Tbs unsweetened cocoa powder
- ½ tsp of salt
- 150g sugar
- 175 mL of vegetal oil (sunflower or mild olive oil)
- 1 large egg (room temperature)
- ¼ tsp red paste food coloring
- ½ tsp vanilla extract
- 120 mL buttermilk (add a tsp of lemon juice to 120 mL of milk and let it sit for five minutes)
- ¾ tsp baking soda
- 1 Tbs white vinegar
- Pre-heat the oven at 175ºC (350ºF)
- Prepare buttermilk: mix the lemon juice to the milk and let it sit.
- Grease the cake pan with a little bit of butter and sprinkle it with flour.
- With an electric mixer on medium speed, whisk up sugar and oil until well combined. Add the egg while beating and then add the vanilla extract and the food coloring until well blended.
- In another bowl, mix the flour with the cocoa and salt. Blend both mixes by adding the flour mix in three portions, alternating with the buttermilk and combining it well after each.
- Mix vinegar and baking soda in a small glass and add it to the mix as soon as it produces foam.
- Pour the batter into the cake pan.
- Bake for 40 minutes – to check if the cake is done, insert a toothpick and if it comes out clean, it will be.
- Let the cake sit for 5 minutes after taking it out of the oven and then transfer to a rack in order to let it cool down.
- Once has cooled down, cut horizontally with a serrated knife in three equal parts.
- 400ml of heavy cream (cold)
- 190g cream cheese
- ¾ tsp vanilla extract
- 85g sugar
- Beat together sugar, cream cheese and vanilla until well combined and smooth.
- Add the cream and whip up until fully whipped (turn the bowl upside down and if it doesn't fall down, it's done).
To assemble the cake:
- Pour two or three spoonfuls of frosting on the first base of the cake and smooth it down with a spatula. Cover with another of the bases and repeat.
- Cover the cake with a smooth layer of frosting until no red is showing.
- Refrigerate for half an hour (45 minutes or even 1 hour if the weather is very warm).
- Put the remaining frosting in a pastry bag and decorate the cake.
And that's it!
In the little banner you can read (in Catalan) "Happy Unbirthday!" because the day hadn't really arrived and we did not want to tempt fate...
A Very Merry Unbirthday to You, Marina!
with the recipe!