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SUGAR & STILETTOS RECIPES
Nanci Christopher
February 17, 2010

RED VELEVET CAKE
With Cream Cheese Icing
From the MORE FROM MAGNOLIA Cookbook

Cake:

3 1/3 cups cake flour (not self-rising)
¾ cup (1 ½ sticks) unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda

Icing:

1 pound two 8-ounce packages cream cheese, softened and cut into small pieces
6 tablespoons unsalted butter, softened and cut into small pieces
1 ½ teaspoons vanilla extract
5 cups sifted confectioners’ sugar

Garnish: (optional)

Fresh raspberries around border of the cake
Chocolate shavings

MAKES ONE 3- LAYER 9-INCH CAKE

PREHEAT oven to 350 degrees.

GREASE and LIGHTLY FLOUR three (3) 9 x 2-inch round cake pans, then line the bottoms with waxed paper.

TO MAKE THE CAKE: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about five minutes. Add the eggs, one at a time, beating well after each addition.

IN A SMALL BOWL, whisk together the red food coloring, cocoa and vanilla. Add to the batter and beat well.

IN A MEASURING CUP, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.

IN ANOTHER SMALL BOWL, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

DIVIDE THE BATTER among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes our clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

WHEN THE CAKE HAS COOLED, spread the icing between the layers, then ice the top and sides of the cake with CREAM CHEESE ICING.

TO MAKE THE ICING:

IN A LARGE BOWL, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.

MAKES ENOUGH FOR ONE 2- OR 3-LAYER 9-INCH CAKE

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