Red Velvet Cake, it’s red, it’s hip, it’s tasty. It’s the first cake that your princess made after she needed some relaxation from some weirdos in Buttermilk Springs. A man hired the Princess’ mother had been stealing our royal items. He was meant to be a PA or Personal Assistant. But all he did was steal.I mean stealing isn’t something that is really new or anything different but his type of stealing was more than kleptomaniacy. Trinkets, Toys, Paper Clips, Rotten Food. He stole them and stole them badly. You could see his hands in his pocket, the unexplainable lump in his chest (I mean laptop sized lump), ” I just um I’m wearing a bullet proof vest, people are after me, it’s election season you know.”
Obviously, since this royal family is not stupid (even though, even somebody who was would probably notice too), we confronted him. We never used even threw out the thought steal or insinuating theft. But , the response was always the same yet different ” Look into my deep brown eyes, I am not a thief am I, just a handsome man, I was an ( insert bogus title here (Olympian , aide to the president, actor) ) and he would run off. We got rid of him, of course and we got our stuff back through his mother. He still claimed that ‘They only look like your stuff, look into my deep brown eyes.’ Uhh, Buttermilk Springs people these days. And this really happened, no joke, no lie . So Red Velvet Cake, right?
It’s the most delicious recipe ever. You could use my Universal Batter on this site, but if you have the time and the patience this is great! It fluffy, moist, chocolaty, and has a slight (but not too much) buttermilk tang. And it’s from Magnolia Bakery, can they do any wrong? It’s also fairly simple to whip up. The best part of the cake ,though is the icing. It’s made with flour and milk. And is heavenly .Forget Cream Cheese, Meringue, or Powdered Sugar. This is Ah-mazing. And Princesses doesn’t lie ( while most of the time…). This is now my go to icing recipe, because it’s not-too sweet, ultra creamy, and taste slightly like the balloons on the grocery store cakes, but waaay better. Cue the Recipe.
Red Velvet Cake Recipe with Creamy Vanilla Frosting
From Magnolia Bakery
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
A shake of Cinnamon and Nutmeg
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
A Pinch of Cinnamon and Nutmeg
Preheat oven to 350°F. Grease and lightly flour three 9- by 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 spice and set aside ( this makes it light and airy). In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 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 a 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 out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
For the Frosting
In a medium-size saucepan, whisk the flour and spice into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. It will look like glue. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately. I’d eat this icing on anything. Seriously it’s that good. Ice and fill the cakes. Decorate with whatever floats your boat and enjoy!! And don’t forget to keep the comments coming and thanks a bunch to virginiaplantation and alotonyourplate for being my first two followers, you are awesome!
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Much Much love to the Bake-Along and to bakeforhappykids.blogspot.com!
May all your baking adventures be sugary sweet and majestic,
The Teen Princess of Buttermilk Springs