Triple-layer Red Velvet cake with cream cheese frosting

By Amber Faigin
Staff Writer

Cake ingredients:

2 ½ cups flour
1 ½ cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring

Frosting ingredients:
1 pound cream cheese
4 cups granulated sugar
2 sticks unsalted butter
1 teaspoon vanilla extract
1 teaspoon honey

Three 9 ½ inch cake pans

Preheat the oven to 350 degrees. Combine your dry ingredients in a bowl and sift until evenly mixed. In a second bowl, whisk together your wet ingredients. Using an electric mixer, gradually add the dry ingredients into the wet, until even and smooth. Lightly oil and flour the cake pans then divide the batter equally between them and put on the middle rack. Test with a toothpick after 25 minutes. Once the toothpick comes out clean, place the pans on a cooling rack and set aside for five minutes before removing the cake from the pans. Continue to allow the cakes to cool for at least 20 minutes or until cool to the touch on the bottom.

For the frosting:

Let the cream cheese and butter sit out on the counter while you make the cake, so that they are soft enough to mix easily. In an electric mixer, beat together your ingredients on a low setting until smooth. Scrape down the sides of the bowl with a spatula to make sure it is mixed evenly. The frosting can be stored in the fridge until the cake is cool enough to frost. Makes enough to frost one triple-layer cake.  For ease of spreading, dip your spatula in a cup of hot water periodically to keep it warm and make the frosting smoother.


This article appeared in the March 2011 print edition of The Raven Review.

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