Red Velvet Cake

Tonight is Christmas Eve for most of us. My friends in the UK and Europe are long since tucked in and my Chinese and Australian friends are already nursing hangovers or opening presents or both. Most of us are extremely fortunate to have good health, make a good living and have interesting and successful lives filled with lots of friends and family. This is the season of giving. Please give what you can to those not as lucky and fortunate as you. Be careful, be thankful and be gracious. From my warm hearth to yours, Merry Christmas!

I know, I know another sweet thing. It is Christmas after all and this is the perfect Christmas cake. There are many variations of this cake floating around. What makes this one special is the icing and my lovely wife makes it so well.

Ingredients

  • 2 1/2 Cups Flour
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1/4 Cup Cocoa Powder
  • 1 1/2 Cups Butter, melted and cooled
  • 1 Cup Buttermilk, at room temperature
  • 2 Large Eggs, room temperature
  • 4 Teaspoons Red Food Coloring
  • 1 Teaspoon Balsamic Vinegar
  • 1 Teaspoon Vanilla Extract

For Icing

  • 16 Ounces Sour Cream
  • 1 1/2 Cups Shredded Coconut
  • 1 Cup Sugar

Tools

  • 2 Large Mixing Bowls
  • Fine Sifter
  • Stand Mixer or Hand Mixer
  • 3 Cake Pans, buttered
  • Whisk
  • Small Mixing Bowl
  • Wire Racks
  1. Pre heat the oven to 350.
  2. Butter and lightly flour the cake pans.
  3. Sift the flour, sugar, soda, salt and cocoa into a mixing bowl.
  4. In the other large mixing bowl whisk the melted butter, eggs, buttermilk food coloring, vinegar and vanilla.
  5. In or with a mixer, combine the dry and wet ingredients just until a batter is formed.
  6. Pour batter into the three cake pans, divided evenly.
  7. Bake for 15 minutes, then switch positions and bake for another 15 minutes, or until a toothpick in the center comes out dry.
  8. While baking, combine the sour cream, coconut and sugar in the small mixing bowl. Cover and refrigerate.
  9. Remove the cakes from the oven and let cool on wire racks.
  10. Stack the cakes on a cake stand and ice. We like ours iced on the top and sides.
  11. Refrigerate and keep refrigerated until gone (this won’t last long). If you have the option, it is better the next day.
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