Red Velvet Cake
Recipe courtesy of Sheila Blackburn, Head Pastry Chef, Athens (Ga.) Country Club
Ingredients
- Ingredients for the Red Velvet Cake:
- sugar - 891 gms.
- eggs - 6 ea., large
- cake flour - 900 gms.
- baking soda - 12 gms.
- cocoa powder - 1 Tbsp.
- canola oil - 4.5 cups
- vinegar - 1 Tbsp.
- red food coloring - 3 ozs.
- vanilla paste - 1 Tbsp.
- buttermilk - 3 cups
- Ingredients for the Cream Cheese Icing:
- cream cheese - 8 ozs., softened
- unsalted butter - 1/2 cup, softened
- confectioners’ sugar - 3 cups (1/4 cup more if needed)
- vanilla paste - 1 tsp.
- salt - 1/8 tsp.
Instructions
Procedure for the Red Velvet Cake:
- Beat sugar and eggs together in mixer.
- Whisk together, canola oil, vinegar, food coloring, and vanilla, then add to sugar and egg mix.
- Sift flour, baking soda, cocoa powder, and salt. Add alternating with buttermilk, starting and ending with flour.
- Put in 9-inch (1,250 gms.) pan and bake at 325°F until set.
Procedure for the Cream Cheese Icing:
- Beat cream cheese and butter together on high until creamy.
- Add sugar, vanilla, and salt. Beat on low for 30 second, then on high for 5 minutes.
- Add extra confectioners sugar at this time if needed.
