"Pat-a-cake, pat-a-cake, baker's man!
Bake me a cake as fast as you can.
Pat it and prick it and mark it with a B.
Put it in the oven for Baby and me."

All of us have recited this fun poem as we rhythmatically used our hands to pat our babies' tiny hands. If performed with enthusiasm, the end result produced a big smile and possibly a giggle or two.

Once a week, in the following year, I will bake a cake (pat-a-cake) using a different recipe, present a picture, the recipe and some comments, memories, or history pertaining to the finished product.

I am always glad to hear your remarks, suggestions or send along your favorite cake recipe.

"Let's Bake a Cake!"

Monday, June 27, 2011

Cake Recipe #26 - Red Velvet Cake



Ingredients: 3 eggs, 3/4 cup butter, 3 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 3/4 teaspoon salt, 2 1/4 cups granulated sugar, 1 1/2 teaspoons vanilla, 1 1-ounce bottle red food coloring (2 tablespoons), 1 1/2 cups buttermilk (see Cake Crumbs for how to make your own), 1 1/2 teaspoons baking soda, 1 1/2 teaspoon white vinegar. Frosting: 1/2 cup butter, softened, 1 8-ounce package cream cheese, softened, 4 cups confectioners' sugar, 1 teaspoon vanilla.

Instructions: Let eggs and butter stand for 30 minutes. Preheat oven to 350 degrees. Grease and flour three 8x 1 1/2-inch round baking pans; set aside.

In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low until well mixed.

Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium speed after each addition just until conbined. Stir together baking soda and vinegar in small bowl; add to batter and beat just until combined.

Spread evenly in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks for 10 minutes. Remove from pans and allow to cool completely.

Prepare Cream Cheese Frosting: In large mixing bowl beat softened butter and cream cheese together. Add vanilla and confectioners' sugar. Beat until well combined and fluffy.

To assemble: Place one layer flat side up on serving plate. Spread top with 3/4 cup frosting. Stack second layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides.

Leave plain or sprinkle mini chocolate chips, chocolate curls, broken up pieces of chocolate, or candy sprinkles over top and sides of cake.

Store in refrigerator.

I found this recipe on bhg.com under "Red Velvet Cake". It came with directions for using a Buttercream Frosting. I chose to make the above "Cream Cheese Frosting" instead, but either will work.

"Let's Bake a Cake!"

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