I’m a huge fan of Cook’s Illustrated, so when they came out with their Comfort Food issue, I swooped it up in the grocery store, browsed each page and left with a cart full of food! Probably a bad idea, haha! Not surprisingly, the dessert that stood out to me the most was the red velvet cake recipe. It’s really such a classic recipe, light in texture, moist and velvety! I added in a little vegetable oil to help ensure the moistness. The frosting on the other hand, takes the cake (pun intended) with its creamy and just the right amount of sweetness. And since red is the color of choice when it comes to Christmas, 4th of July, Valentine’s Day and Labor Day, this red velvet cake recipe is pretty perfect year round!
Red Velvet Cake Recipe via Cook’s Illustrated
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 cup buttermilk
2 large eggs
1/8 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
2 tablespoon unsweetened cocoa powder
2 tablespoon red food coloring
12 tablespoons unsalted butter
1 1/2 cups granulated sugar
Preheat the oven to 350 degrees
Whisk together buttermilk, eggs, vegetable oil, vinegar and vanilla in a tall liquid measuring cup, set aside.
In a small bowl, add the cocoa powder and red food coloring together, set aside.
In another bowl combine the flour, salt and baking soda, set aside. (Lots of setting aside : P)
With an electric mixer and a paddle attachment, beat the butter and sugar on medium high.
Reduce speed and then add the buttermilk mixture and flour in 3 additions, alternating.
Add cocoa mixture and beat on low until everything is incorporated.
Divide the batter into 2, greased 9-inch round pans.
Bake for about 20 to 25 minutes, try to take it out when the center is just a little wiggly.
Whipped Cream Cheese Frosting
16 tablespoons unsalted butter, softened and cut into chunks.
4 cups powdered sugar
1 pound cream cheese, softened
1 1/2 teaspoon vanilla extract
With an electric mixer, beat the butter and sugar on medium speed until light in color and fluffy about 2 minutes. Add in the cream cheese and beat on high until incorporated. Add in vanilla and salt.