Red Velvet Valentine's Cake TheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooling time: 10-15 minutes
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:366.5 kcal
Proteins:3.2 g
Fats:23.6 g
Carbohydrate:36.7 g
Fibers:0.4 g
Sugar:24.6 g
Cholesterol:69.8 mg
Sodium:433.4 mg
Calcium:112.6 mg
Energy:7725 kcal
Proteins:68.4 g
Fats:496.8 g
Carbohydrate:773.4 g
Fibers:9 g
Sugar:518.7 g
Cholesterol:1471.2 mg
Sodium:9135.5 mg
Calcium:2374.7 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**Cake
crisco® no stick cooking spray with pillsbury® flour
56
g
red food coloring
125
ml
crisco® all vegetable shortening or 1/2 stick crisco® all vegetable shortening sticks
325
ml
sugar
2
large eggs, lightly beaten
5
ml
vanilla extract
560
ml
white lily® all purpose flour
5
ml
salt
250
ml
buttermilk
5
ml
vinegar
5
ml
baking soda
**Frosting
224
g
pkg cream cheese, softened
125
ml
butter or margarine, softened
5
ml
vanilla extract
875
ml
powdered sugar
**Frosting
45
ml
flour
250
ml
butter (not margarine you can taste the difference!)
5
ml
vanilla
250
ml
milk
250
ml
granulated sugar
**Finishing (optional)
1.25
ml
red food coloring
heart shaped candies
METHOD
Cake
Heat oven to 180° C / 350° F. Coat two 8 x 2 1/2-inch heart-shaped cake pans with flour no-stick cooking spray.
Beat shortening and sugar in large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla extract and food coloring.
Combine flour and salt in a small bowl. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vinegar, using a spoon, until well blended. Add baking soda, gently stirring until well blended. Pour into prepared pans.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Do not overbake. Cool on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
Frosting
- Cook flour and milk on low heat until thick. Then cool.
- In a bowl, cream sugar, butter, and vanilla until fluffy.
- Add to flour-milk mixture. Beat until mixture is like whipped cream.
Finishing
- Place first cake layer on cake plate or serving tray. Generously frost top.
- Top with second cake layer. Frost top.
- Top with the last layer. Frost top and sides of cake. Sprinkle top of cake with heart-shaped candies if desired.
CHEF'S NOTES
The origin for the dramatic Red Velvet Cake is actually unknown. Because it is so unique, there are many interesting, fun stories about it, and different regions of the country claim it as their own. For instance, the South has definitely adopted it-- who could ever forget the Red Velvet Armadillo Cake in the ever popular 1989 Southern movie "Steel Magnolias"? But one well-known story about the cake originated in New York City where a diner at the Waldorf Astoria Hotel requested its Red Velvet Cake recipe. She received the recipe and a $100 charge on her bill!
The favorite icing is usually white to contrast with the deep red color of the cake. However, some bakers prefer to tint the icing a lighter shade of red -- pink, especially for Valentine’s Day. Either way, the moist, devil's-food-like cake tastes delicious.
