Wednesday, March 9, 2016

Red Velvet Fireworks Cake Recipe

Total Time:
2 hr 45 min
1 hr 20 min
25 min
1 hr
Yield: 8 to 10 servings
Level: Intermediate


For the cake:
1 1/3 cups vegetable oil, plus more for the pans
3 cups all-purpose flour, plus more for the pans
1 tablespoon unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups granulated sugar
1 cup buttermilk
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ½ teaspoons red gel food coloring
For the frosting:
2 8 –ounce packages cream cheese, at room temperature
4 sticks unsalted butter, at room temperature
Pinch of salt
1 teaspoon pure vanilla extract
5 cups confectioners’ sugar
1 cup (one 3.8-ounce container) red, white and blue nonpareils


·         Preheat the oven to 350 degrees F. Brush two 9-inch-round cake pans with vegetable oil; dust with flour and tap out the excess.
·         Make the cake: Whisk the flour, cocoa powder, baking soda and salt in a medium bowl. Combine the granulated sugar, vegetable oil, buttermilk, eggs and vanilla in a large bowl; whisk until sooth. Whisk in the food coloring, then add the flour mixture and whisk until smooth.
·         Spread ¾ cup batter in each of the prepared pans (you’ll have a very thin layer of batter); set the remaining batter aside. Bake until a toothpick inserted into the center of a cake comes out clean and the top springs back when pressed, 16 to 18 minutes. Transfer to a rack and let cool about 5 minutes in the pans, and then invert the cakes onto the rack to cool completely.
·         Meanwhile, cool the pans under cold water, then wipe clean. Brush with oil and dust with flour again. Repeat to make 2 more cake layers, using ¾ cup batter for each, then repeat again. You will have 6 layers.
·         Make the frosting: Beat the cream cheese, butter and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla, then beat in the confectioners’ sugar in three additions until smooth.
·         Put 1 cake layer on a serving plate and spread evenly with a scant 1 cup frosting. Repeat with the remaining 5 cake layers, then frost the top and sides of the cake with the remaining frosting in a thin layer (just enough so the nonpareils will stick). Refrigerate until the frosting is just set but still soft, about 10 minutes.

·         Put the cake (on the plate) on a rimmed baking sheet. Cover the top and sides completely with the nonpareils, reusing the ones that fall onto the baking sheet.


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