Red Velvet cake is such a celebratory dessert. I think it is the tangy buttermilk cake, the decedent frosting, and, of course, the totally outrageous color. I made these cupcake for mrChaos’s sister on her birthday and they were absolutely wonderful. If you aren’t afraid of a little Red #40 you will definitely impress a few party guests over the holidays with these.
This is a good recipe to make when you need a huge batch of cupcakes. I generally shoot for filling my cupcake liners about 3/4 of the way and I got 42 cupcakes.
Magnolia’s Red Velvet Cakemakes 1 3 layer round cake or 40+ cupcakes, prep 15 min, bake 40 min, adapted from More From Magnolia: Recipes From The World-Famous Bakery and Magnolia’s Home Kitchen
- 3 1/2 cups cake flour
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups sugar
- 3 large eggs, at room temperature
- 6 tbsp or 3 oz (3 bottles) red food coloring
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons baking soda
- Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper or line a 12 cupcake pan with paper liners.
- Sift the cake flour into a bowl. Normally I would skip this but cake flour tends to clump so, do it. I use a mesh colander rather than a sifter.
- In a large bowl, beat together butter and sugar until very light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. If the mixture isn’t combining set it aside for a minute then re-whisk. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are just incorporated.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack. For cupcakes bake approximately 15-20 minutes, fitting two pans in the oven at once on the top third and lower third. Rotate the pans after 10 minutes and check for doneness with a toothpick after 15 minutes.
The frosting is a double batch of my very favorite Vanilla Bean Cream Cheese Frosting.
Posted in Desserts