Wow…it’s been quite a while since I posted and I apologize for that! The past few weeks have been, hectic to say the least. The last time I posted, I was back home in Japan (ugh I miss home so much) and Pat was coming to visit. Well since then, we’ve explored Japan and flew to San Francisco so that I could meet his parents and flew back to NYC. So long story short, I’m back in NYC and my final semester has officially begun. Meep! I’m currently interning at the Food Network Magazine too, so that should be tons of fun!
But back to the main topic of this post, the red velvet cake. It was recently one of my friends birthday and to celebrate his 22nd, I made a red velvet cake infused with whiskey. It was fun and I got to try out the new cake leveler and cake decorating table that Pat got me for christmas!
So let’s get started!
Ingredients:-3 large eggs -1 1/2 sticks unsalted butter(?) -1 3/4 cup granulated sugar -3 cups AP flour -2 tsp baking soda -4 tbsp cocoa powder -1/4 tsp salt -3/4 cup buttermilk (or regular milk with a tsp of lemon juice/vinegar) -1 tsp apple cider vinegar -1 tsp vanilla extract -3-6 tbsp whiskey or southern comfort – red food coloring Frosting -1 1/2 sticks butter -powdered sugar -3 tbsp whiskey or southern comfort -2 tsp heavy cream
- Preheat the oven to 350 F and butter and flour two 9 inch cake pans.
- In a large mixing bowl, whip the butter and sugar until light and fluffy. Add in the eggs one at a time, fully incorporating the egg each time.
- In measuring cup, combine the buttermilk, food coloring, vanilla, vinegar and liqueur. Set aside. In another mixing bowl, combine the cocoa powder, flour, baking soda, salt and stir.
- Add in the dry ingredients and the wet ingredients in three alternating batches to the butter sugar mixture, ending with flour. Make sure to mix scrap down the bowl and fully incorporate the wet and dry ingredients. Add more food coloring to reach the desired shade of red.
- Pour the batch into the two prepared cake pans, tapping them lightly on the table/counter top to get rid of any huge bubbles.
- Bake for 30 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cakes on the wire rack for a few minutes before removing them from the cake pans and cooling them even further.
- Meanwhile, make the icing. Whip the butter, heavy cream and whiskey together. Add in a cup of powdered sugar at a time until the desired consistency is reached. Add in more whiskey or southern comfort if you want a stronger taste.
- Once the cakes are cooled, level them off with a cake leveler or a knife. Use a pastry brush and brush the tops and sides of the cakes with more whiskey to seal in the crumbs (yep it’s that kind of cake). Slather on some frosting onto one of the cakes and top it with the other cake. Lightly frost the sides and the top as a crumb coat and stick the cakes into the fridge or freezer for a bit.
- Crumble the left over cake that you leveled off and set aside in a small container.
- Add another coat of frosting to the cakes and smooth it out with a icing spatula. Use the crumbles that you made in step 10 to cover the sides of the cake and decorate the top as you wish!
And that’s it! I piped the message using melted chocolate, but because I was worried about making mistakes, I piped it on some parchment paper and let it harden in the fridge before transferring it to the cake. I promise promise promise to try and update more often! I’m working a lot this semester, but I’ll definitely still be baking!
Hugs and puppies!
MimiP.S I finally got a DSLR camera this christmas! Hurray!