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.
Cooking Light DECEMBER 2004
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.
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