Culinary historians believe red velvet cake recipes originated in New York City in the 1950s at Oscar's at the Waldorf-Astoria Hotel. Regardless of its origins, the dessert recipe pairs red-tinted cake with creamy white frosting--a fitting combination for the holidays.
3 cups sifted cake flour
2 tablespoons unsweetened cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cups granulated sugar
1/2 cup butter, softened
4 large egg whites
2 cups fat-free buttermilk
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla extract
7 ounces 1/3-less-fat cream cheese
1 teaspoon vanilla extract
2 3/4 cups powdered sugar
1/2 cup seedless raspberry jam
How to Make It
Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of pans with wax paper.
Lightly spoon 3 cups cake flour into dry measuring cups; level with a knife. Combine flour, cocoa, and next 3 ingredients (through salt). Set aside.
Beat granulated sugar and butter with a mixer at medium speed 4 minutes or until well blended. Add egg whites to sugar mixture; beat at medium speed 5 minutes or until fluffy. Combine buttermilk, food coloring, and 1 teaspoon vanilla in a small bowl; stir well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour mixture; mix just until moistened.
Pour batter into prepared cake pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean (do not overbake). Cool in pans 10 minutes; remove from pans. Cool cake layers completely on wire racks.
To prepare frosting, combine cheese and 1 teaspoon vanilla in a medium bowl; beat with a mixer at high speed 3 minutes or until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat).
To assemble cake, place 1 cake layer on a plate. Spread with jam; top with second cake layer. Spread frosting over top and sides of cake. Store cake loosely covered in refrigerator.
The fist time I made this cake it was a hit with my family, fluffy and moist , I used cream cheese frosting and fresh raspberry between the layers, the combination was out of this world .
The only thing that the ingredients made three ( 9 -inch ) trays instead of two trays .
This is the fourth Christmas that I have made this wonderful cake! My family loves it! I agree that you should use the best jam you can because the flavor combination is fabulous. This cake was very easy to make.
I made this cake for my birthday and everyone loved it! The only thing would be that I will add a little more chocolate next time. The cake was very very red and lost the chocolate flavor I was looking for a little more of. But the cake was fluffy and moist and the frosting was absolutely divine! Make sure you use a good jam-that just took mine to the next level. I look forward to making again in the future.
Why, in the Daily Food Feud competition, is THIS cake rendered the winner when it garnered 994 votes (and 3 stars) to the 1141 votes (and 4 stars) of the German Chocolate Cake?
Was the winner a foregone conclusion and the voting did not matter?
I am surprised at the lower reviews. I wonder if other readers used a less flavorful cocoa or jam. The cake is time-consuming to make, and I am not a fan of sifting flour, but if you assemble right after it cools (do not let it cool on a rack for hours, or it DOES dry out), and if you refrigerate after assembly, it is INCREDIBLY moist. The jam and the frosting make it very moist. Also, the frosting has not been thin for me either of the times that I have made it, and it may not be enough to cover cupcakes, since it does not go in the center layer. The cake is a mild cocoa flavor that really only shines if you have the raspberry and frosting to compliment. But my husband LOVES it.
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