"Easy Baking"

Show 128

The Heidelberg Pastry Shoppe
2150 N. Culpeper St.
Arlington, Virginia
(703) 527-8394

Alexander Buchler - Chef

Red Velvet Cake 

The Cake
1)   2 1/2 cups (250 grams) sifted Cake Flour
2)   1/2 tsp. Salt
3)   2 tbs. (15 grams) regular or Dutch-processed Cocoa Powder
4)   1/2 cup (113 grams) unsalted Butter - at room temperature
5)   1 1/2 cups (300 grams) granulated White Sugar
6)   2 large Eggs
7)   1 tsp. pure Vanilla Extract
8)   1 cup (240 ml) Buttermilk
9)   2 tbs. liquid Red Food Coloring
10) 1 tsp. white distilled Vinegar
11) 1 tsp. Baking Soda

1)   Preheat oven to 350 degrees F (175 degrees C) and place rack in center
       of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms
       of the pans with parchment paper. Set aside.
2)   In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3)   In bowl of your electric mixer, or with a hand mixer, beat the butter until
       soft (about 1-2 minutes). Add the sugar and beat until light and fluffy
       (about 2-3 minutes). Add the eggs, one at a time, beating well after each
       addition. Scrape down the sides of the bowl. Add the vanilla extract and
       beat until combined.
4)   In a measuring cup whisk the buttermilk with the red food coloring. With
       the mixer on low speed, alternately add the flour mixture and buttermilk to
       the butter mixture, in three additions, beginning and ending with the flour.
5)   In a small cup combine the vinegar and baking soda. Allow the mixture to
       fizz and then quickly fold into the cake batter.
6)   Working quickly, divide the batter evenly between the two prepared pans
       and smooth the tops with an offset spatula or the back of a spoon.
7)   Bake in the preheated oven for approximately 25 to 30 minutes, or until a
       toothpick inserted in the center of the cakes comes out clean.
8)   Cool the cakes in their pans on a wire rack for 10 minutes.
9)   Place a wire rack on top of the cake pan and invert, lifting off the pan.
10) Once the cakes have completely cooled, wrap in plastic and place the
       cake layers in the refrigerator for at least an hour (or overnight). (This is
       done to make filling and frosting the cakes easier.)

The Buttercream Icing
1)   1 cup Butter (2 sticks or 1/2 pound) - softened
2)   3 to 4 cups confectioners (powdered) Sugar - sifted
3)   1/2 tsp. Table Salt
4)   1 tbs. Vanilla Extract
5)   up to 4 tbs. Milk or Heavy Cream

1)   Beat butter for a few minutes with a mixer with the paddle attachment
       on medium speed.
2)   Add 3 cups of powdered sugar and turn your mixer on the lowest speed
       (so the sugar doesn’t blow everywhere) until the sugar has been
       incorporated with the butter.
3)   Increase mixer speed to medium and add vanilla extract, salt,  and 2
       tablespoons of milk/cream and beat for for 3 minutes.
4)   If your frosting needs a more stiff consistency, add remaining sugar.
5)   If your frosting needs to be thinned out, add remaining milk 1 tablespoons
       at a time.
6)   Enjoy!

The Cream Cheese Icing
1)   Use 2 scoops (approximately 1 1/2 cups) of the buttercream from above
2)   1 cup of Cream Cheese
3)   2 tbs. of Lemon Marmelade - Jelly or Extract

1)   Combine all ingredients in mixing bowl.
2)   Stir with paddle attachment at medium speed for 2 minutes.

In the Studio Kitchen with Alexander Buchler (left)
and Lindsey Gustin (right)

Good Eating!!!