Red Velvet Cake

This recipe can be adapted to prepare a layer cake, sheet cake, or cupcakes. Make sure to use a regular cocoa powder and not Dutch processed (containing alkaline) which reverses the chemical reaction caused by the buttermilk, vinegar and baking soda. Be sure all ingredients are at room temperature, especially the milk, eggs, cheeses and butter.

2 ½ cups cake flour
1 tsp. baking soda
1 tsp. salt¼ cup cocoa powder
1 ¼ cups vegetable oil
1 ½ cups granulated sugar
1-cup low-fat fresh buttermilk
3 large eggs
1 oz. bottle red food coloring
1 tsp. apple cider vinegar
1 tsp. vanilla extract

1 8 oz. packages cream cheese, softened
1 8 oz. tub Mascarpone cheese, room temperature
1 stick salted butter, softened
3 cups sifted confectioners sugar
1 tsp. vanilla extract
¼ tsp. almond extract
1 cup crushed walnuts for garnish (optional)

Prepare desired cake pans by lining with parchment or muffins cups (makes 24 cupcakes) and greasing with baking spray. Preheat oven to 350° F. Sift flour, baking soda, salt and cocoa powder twice onto parchment sheet. Whisk oil, sugar, buttermilk, eggs, food coloring, vinegar and vanilla together. Gently stir in flour mixture. Pour into prepared pans and bake 25 min. for cupcakes, 30 minutes for round cakes, 35 minutes for 9 x 13 pan or until toothpick comes out clean. Meanwhile in a stand mixer with whisk attachment beat cheeses and butter with extracts until creamy. Slowly stir in sugar until well blended. Allow cakes to cool completely before frosting. Sprinkle with walnuts.

© 2008 Amanda Dalmath