RED VELVET CAKE WITH CREAM CHEESE FROSTING
Yields: 1 six-inch cake
 
INGREDIENTS
FOR THE CAKE
  • 2 ½ cups all-purpose flour, sifted
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, room temperature
  • 1 ½ cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 1 cup buttermilk
  • 1 tablespoon vinegar
FOR THE SIMPLE SYRUP
  • ½ cup water
  • ½ cup sugar
FOR THE FILLING/FROSTING
  • 8 ounces (2 sticks) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 5 cups confectioners sugar, divided
  • 1 teaspoon pure vanilla extract
  • Optional food coloring and sprinkles for decorating if desired
PREPARATION
CAKE
  1. Preheat oven to 350 degrees. Line a quarter sheet pan (13x9-inch) with parchment paper, spray with non-stick cooking spray and set aside.
  2. Whisk together four, salt, and baking soda in a medium bowl. Set aside.
  3. Cream together butter and sugar in an electric mixer. Add vanilla and eggs, one at a time, and beat until smooth.
  4. In a small bowl, make a paste out of the cocoa powder and red food coloring. Add to mixer and beat until well combined.
  5. Stir together buttermilk and vinegar. Alternate adding buttermilk mixture and dry ingredients to the mixer, beating between each addition until smooth.
  6. Pour batter into prepared baking sheet, using a spatula to spread evenly to edges. Bake until top is lightly browned and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely.
SIMPLE SYRUP
  1. Boil water and sugar in a small saucepan over medium heat just until sugar is completely dissolved.
  2. Remove from heat and allow to cool completely before using. Leftovers can be stored in the refrigerator and used as a sweetener for iced tea or mixed drinks.
FILLING/FROSTING
  1. Beat together butter and cream cheese in an electric mixer until light and fluffy. Gradually mix in 4 cups of confectioners sugar and vanilla extract until smooth.
  2. Remove half of the frosting and set aside. This will be used to as filling between each layer.
  3. Add remaining cup of confectioners sugar and beat until smooth. This thicker frosting will be used to cover the outside of the cake.
ASSEMBLY
  1. Gently run knife around edge of cake to loosen from sides of pan. Turn over onto work surface and peel away the parchment paper.
  2. Using a 6-inch cake ring cut out two full circles and two partial circles from your sheet cake.
  3. Place cake ring on serving platter or cardboard cake round and line with a 4-inch tall strip of acetate.
  4. Place a full circle of cake into the bottom of the cake ring, brush with simple syrup, and top with a thick layer of filling.
  5. Place the two partial circles into the cake ring, pushing up against opposite sides to create a gap down the middle. Tightly wedge the remaining cake scraps into the gap to create a full layer of cake. Brush with simple syrup and top with a thick layer of filling.
  6. Place the final full round on top of the cake and gently press down to even out layers. Brush with simple syrup and top with a final thin layer of filling.
  7. Freeze cake for 30 minutes to an hour before carefully lifting cake ring off of cake and peeling away acetate.
  8. Spread a thin coat of your thicker frosting around the sides of the entire cake. Freeze an additional 15-30 minutes to set.
  9. Spread remaining frosting evenly around all sides and top of cake, smoothing with an offset spatula.
  10. Store in the refrigerator until ready to serve. Slice with a sharp knife while still cold then allow slices to rest for 15-20 minutes at room temperature before serving.
Recipe by Bake Love Give at http://bakelovegive.com/ombre-red-velvet-cake-cream-cheese-frosting/