Red Velvet Cake with Cream Cheese Frosting

Dear Red Velvet Cake,

As you can tell by the fact that I'm writing a letter to a piece of dessert, I am going a little crazy today.  And, by today, I mean Valentine's Day, back when you were fresh and warm from my oven.  You see, I wasn't able to spend this almost-holiday with my True Love.  So I' made you instead, hoping that you would be my interim Valentine.

I'm not a sappy, gushy kind of girl, but I was hoping that this year would be slightly more romantic than the last.  You know, the night that my sweetheart and I got gussied up for dinner and a movie only to be interrupted by 'tones'.

Do you know what 'tones' are, Red Velvet Cake?  Well, 'tones' are loud, high-pitched noises that radiate from my Valentine's belt when bad juju strikes.  Therefore, my date - slash - my heroic firefighter ran out into the night leaving me standing alone in the mirror with a curling iron attached to my head.

This year, I spent February 14th over a hundred miles away from home.  And because of that, I turned to you, Sweet Red Velvet, to keep me company and reciprocate all my lovey-dovey emotions as only a decadent, brightly colored confection can.  And because you brought me so much sugary joy, I am spreading the word to all my friends about you in the hopes that you will bring joy to them as well.

Forever yours,
Chelsea


Red Velvet Cake with Cream Cheese Frosting
(adapted from The Confetti Cakes Cookbook)

3 1/2 cups cake flour
1/2 cup unsweetened cocoa (not Dutch process)
1 1/2 teaspoons salt
2 cups canola oil
2 1/4 cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1  tsp vanilla
1 1/4 cup buttermilk
2 tsp baking soda
2 1/2 tsp white vinegar


Cream Cheese Frosting
1 80z. brick cream cheese
1 stick butter
3 cups Confectioner's sugar
1/2 tsp vanilla extract




Preheat oven to 350F.


For the cake, combine the dry ingredients in a large bowl.  In a stand mixer, eggs, food coloring, buttermilk and vinegar.


Using a standmixer on medium-low, add the flour mixture to the wet mixture in small increments until thoroughly combined.  The batter should be thick.  Pour the batter into three greased 8" round pans.  Bake 40 minutes.


For the frosting, combine all ingredients in a stand mixer until smooth.  Alternate cake rounds and icing during the assembly, then ice the entire cake.






Listening to:   Def Leppard - Pour Some Sugar On Me