When I first moved to Atlanta, GA everyone I met would say “You have to try the Red Velvet Cake” and so I did. I was very disappointed. I found that the Red Velvet Cake was a little too dry for me. As years went by I wanted to give it a try, but this time I was going to get in my kitchen and make it myself.
I started comparing different recipes from baking cookbooks I own and recipes online. I found this recipe from a book I purchased a few months ago, The Complete Cook’s Country TV Show Cookbook. I reviewed the recipe and it sounded easy and the cake on the picture didn’t look dry.
So, this weekend I decided to try out the recipe and I’m so happy I did. Instead of a cake I decided to make cupcakes. These cupcakes are delicious, super moist and with the Cream Cheese Frosting, a perfect combination. Now I have a different opinion of this cake.
The Cream Cheese Frosting is creamy and smooth. Definitely a hit!
You can make the cupcakes or a cake, either way you are going to be very pleased with the results.
Cream Cheese Frosting Ingredients
For the Cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans.
For cupcakes: Pour about 2/3 cup of batter into each cupcake tin. Bake in the oven for about 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and cool completely on a wire rack. When cupcakes are cooled, frost using a butter knife or pipe it on with a big star tip.
For Cake: Scrape batter into prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean. Let cakes cool in pans on wire rack for about 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
Making the Frosting: Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, and beat until incorporated about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
Source: The Complete Cook’s Country TV Show Cookbook
I love red velvet cake, these look amazing. thank you for the recipe.