I hope everyone had a lovely and very Merry Christmas! I'm always so sad when it is all over and we put away the tree, the lights, the goodies are all eaten (with tight pants to show for it), and we stop listening to the holiday music. Luckily it isn't quite over yet!
I wanted to share this incredible red velvet recipe that we made for Jesus' birthday. A month or so ago, I stumbled upon The Food Librarian's blog as she was celebrating National Bundt Day. She made 30 bundts in 30 days--she likes big bundts. :) I thought that I would have to search long and hard for the perfect red velvet recipe but I think I found the perfect one first time around! The following is Kiss My Bundt Bakery's Red Velvet Cake with Cream Cheese Frosting as adapted by the Los Angeles Times.
1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon cocoa powder
1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.
5. Pour the batter into pans that have been greased and floured. The recipe will make one bundt cake.
6. Bake until a toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.
7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes. Cool completely before frosting, at least 1 hour for a single large bundt cake.
8 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar (measured then sifted)
1/2 teaspoon vanilla extract
1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is smooth and fluffy.