triple-layer red velvet cake with bourbon cream cheese frosting
I made this cake just so I could blog about it (and satisfy my craving for cake)–there was no need to recipe test, since I wrote a recipe for this Red Velvet cake years ago, and I’ve stuck to it ever since. This is one of my absolute favorite cakes in the world. When I first learned of Red Velvet cakes, I couldn’t quite imagine what they would taste like–this was back when I was in college in Canada, and Red Velvet-fever hadn’t yet gripped the U.S. outside of the south, where the recipe originated. For those unfamiliar with Red Velvet, the cake is very moist and slightly tangy (due to a small amount of vinegar and some buttermilk), with a backnote of cocoa (just a few tablespoons in this entire three-layer cake.) It is not a “chocolate” cake. With a thick blanket of equally tangy, rich cream cheese frosting, the cake becomes something morish and deliciously addictive–I somehow found room for a slice at 10pm even after a huge Korean dinner.
When narrowing my recipe list for the “Happily Ever After: Desserts and Sweets” section of the cookbook, this cake was the first recipe that sprang to mind. This cake is perfect for birthdays, festive enough for wedding/bridal showers, and crave-worthy enough for me to bake on a regular Saturday night with no party (or people to share it with) in sight. Best of all? This is a dump-and-mix cake, meaning all the ingredients (save for the frosting) are dumped in a mixing bowl and just stirred with a whisk or wooden spoon before baking for 35-40 minutes.
Red Velvet Cake with bourbon cream cheese frosting
makes three 9″ round cakes
1 bottle of red food coloring (I use McCormick’s)
Preheat the oven to 300 degrees. Grease and line the bottoms of three 9″ pans with parchment paper.
In a large mixing bowl, stir all the ingredients together. Pour the batter evenly into the pans.
Bake for 35-40 minutes. The cakes are done when a skewer inserted into the center comes out clean. When the cakes are still hot, wrap each one in saran wrap until cool to “steam” it slightly. (This makes the cakes even more moist). Unwrap before frosting.
1 tbsp vanilla extract
Posted: March 8th, 2009 under Uncategorized.