11 July 2011

happy birthday, meg!

Because she's such a wonderful friend and a super fab coworker, I opted to save my dear Meg from the doldrums of store bought office birthday cakes and gift her with a homemade confection.  In an attempt to make her birthday as wonderful as possible when she's stuck working 9-5, I baked her favorite, red velvet cake.  This was a new recipe for me but we all know I love a challenge.  And a challenge this certainly was since I had to work quickly and exactly when prepping the batter.  It looks lovely and the batter tasted pretty darn yummy.  I hope Meg enjoys her cake and her special day... Happy Birthday!

red velvet cake
2 1/2 c cake flour
2 tbsp dutch processed cocoa powder
1/2 tsp salt
1/2 c unsalted butter, room temperature
1 1/2 c sugar
2 eggs
1 tsp bourbon vanilla
1 c buttermilk
1 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp baking soda
1. Preheat the oven to 350.  Grease and set aside two 8" cake pans.  In a large bowl, whisk together flour, cocoa powder and salt so that it's sifted and well combined.  
2. In the bowl of your electric mixer, blend butter until smooth.  Add sugar and vanilla, blending until the mix becomes light and fluffy.
3. Whisk together the buttermilk and red food coloring.  With the mixer speed turned to low, blend in flour mix and buttermilk, alternating between the two and allowing to mix completely about 2-3 minutes.  
4. In a small cup, combine vinegar and baking soda, letting it fizz up and fold it into the cake batter.  Quickly and evenly pour the batter into the two greased pans and put in the mile rack of the oven.  Bake about 30-35 minutes.  Let the cakes cool completely before attempting to ice them.  

buttercreamcheese icing
1/2 c unsalted butter, softened
8 oz cream cheese
1 lb confectioner's sugar
1/2 tsp vanilla
1. Blend all ingredients together until the mix is light and smooth.  Simple.

Happy Birthday, Meg!

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