"Easy Baking"

Show 148

Stratford University
Falls Church Campus
7777 Leesburg Pike
Falls Church, Virginia

Corsino - Chef Instructor

Red Velvet Cake

The Cake

(Yield 3 Six-Inch Cakes)
1)   3 1/2 cups Cake Flour
2)   1 tbs plus 1 tsp. Cocoa Powder
3)   2 cups Sugar
4)   1 tbs. Baking Powder
5)   1/2 tsp. Salt
6)   1 cup (2 sticks) Butter at room temperature
7)   1 cup Whole Milk
8)   4 Eggs
9)   Egg Whites from 2 Eggs
10) 2 tsp. Vanilla
11) 1 tbs. Red Dye (Super Red Gel)

1)   Preheat oven to 350 F, grease and flour 3 6-in cake pans.
2)   Sift dry ingredients together and add to mixing bowl, add butter.
3)   Combine Milk, eggs and vanilla; add half to dry mixture in bowl. 
4)   Mix on medium speed until smooth about 4 minutes, scrape sides as needed.
5)   Add the final amount of wet ingredients in three additions, mixing about 2
       minutes between additions.
6)   Divide batter between the 2 pans and bake about 35-40 minutes or until
       layers spring back to the touch.
7)   Let cool in the pans, use a knife to release the sides of the pan and invert.

The Swiss Buttercream (Place around the cake)

1)   3/4 cups Sugar
2)   Egg Whites from 5 large Eggs
3)   2 cups (4 sticks) cubed and soft Butter
4)   1 1/2 tsp. Vanilla

1)   Over a hot water bath, warm the whites and sugar until the sugar is dissolved
       making sure not to cook the egg whites. 
2)   Whip on high speed until the bottom of the bowl is room temperature to the touch.
3)   Start adding butter with paddle, once incorporated, add vanilla.
4)   Whip with whip attachment until light and white.

The Cream Cheese Frosting (Place between the layers)

(Yield 2 1/2 lbs.)
1)   1 lb. (2 box packages Cream Cheese
2)   3 sticks soft unsalted Butter
3)   3 cups Confectionary Sugar
4)   2 tsp. Vanilla

1)   Blend cheese until smooth with paddle attachment
2)   Add butter in stages, scrape and blend until smooth
3)   Add sugar and vanilla and whip until homogenous

Good Eating!!!