3.19.2011

Robbie's "Redless" Velvet Cake ... for Me!

. My birthday was, oh, forever ago, but I've been anxiously awaiting when I would have enough time to document the surprise that came from my one and only.  For my birthday, my boyfriend graciously offered to bake ME a birthday cake.  Me?!  What?!  Okay!

For this beyond epic event, I had to do something to make sure that I would be able to share with everyone what he was about to do for me (I know his family would thoroughly enjoy being a part of this!).  So I whipped out our FlipVideo and taped EVERY moment of the process I could [without being a nuisance, of course].

As you can probably tell, this post will be quite different from any others I have personally created.  No pictures.  No captions.  Only the recipe itself and a number of videos of my boyfriend baking his very first cake.  Hopefully you enjoy every second of this as much as we [more like 'I', I think my boyfriend stressed a little] did!

P.S. - I just want to let you know that my boyfriend did everything for this cake, including picking out the recipe!  He originally chose a Red Velvet Cake, but we opted to leave out the food coloring because for his first time, it could have gotten a little messy.  I really thought he chose a more difficult cake, but I was proven extremely wrong.  Here's how it all went! .

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Redless Velvet Cake    
Adapted from Food Network's Grandmother Paula's Red Velvet Cake

Ingredients:
Cake:
2 c. sugar
1 c. butter, room temperature
2 eggs
2 tbsp. cocoa powder
2-1/2 c. cake flour
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract
1/2 tsp. baking soda
1 tbsp. vinegar

Frosting:
1 (8 oz.) package cream cheese
1/2 c. butter, softened
1 c. marshmallows, melted
1 (1 lb.) box powdered sugar
1 c. shredded coconut

Directions:
1.  Heat oven 350°F.  Grease and flour 3 8-inch round pans; set aside.

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2.  In mixing bowl, cream sugar and butter and beat until light and fluffy.  Add eggs, one at a time, and mix well after each addition.  Add cocoa and mix well.  

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3.  Sift together flour and salt.  Add flour mixture to creamed mixture alternately with buttermilk.  Blend in vanilla extract.  In small bowl, combine baking soda and vinegar and add to mixture.  

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4.  Pour batter into pans.  Bake 20 to 25 minutes or until toothpick inserted of center of cake comes out clean.  Remove from oven and cool completely.

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5.  For frosting, blend cream cheese and butter together in bowl.  Add marshmallows and powdered sugar and blend.  Fold in coconut.

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6.  Set one cake on serving platter.  Spread frosting on top of cake and top with second cake.  Repeat with remaining cake layer.  Frost top and sides of cake.

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Yield: 16 servings

*Robbie's (My) Notes:
  • This cake turned out fantastic!  I have to say, I was thoroughly impressed with his baking ability.  I had personally never used cake flour before, but it made this cake so incredibly light and fluffy and was complemented with a rich cream cheese frosting.  I will definitely be using cake flour in the future, I LOVE it!
  • The original recipe called for pecans, but neither of us were really feeling that so we decided to leave them out.  But of course, feel free to add in the 1 cup of chopped pecans called for, it would give the dessert a nice little crunch.

1 comment:

  1. Sister Kelli3/19/2011 8:58 PM

    Love! way to go Robbie!

    ReplyDelete

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