Friday, 24 December 2010


I printed this recipe from Domestic Goddess Adventures probably over a year ago.  Guess what?  I finally made it. Hooray.  I love it when I get to cross recipes off my looooonnng "to make" list.
I decided that Red Velvet Cake is the perfect Christmas dessert, because of its amazing bright red color.  Oh, by the way, I have a super deal alert I thought you all should know.  I had been purchasing red food coloring at my local grocery store.  It comes in a 1 oz. bottle and it costs $2.24.  Most red velvet recipes call for at least 1 oz., so I had been going through a lot of these little bottles.  The other day, I stopped by a big food supply store and I found a 32 oz. bottle of red food coloring.  Guess how much it was?  Well, if I purchased that much individually it would cost approximately $71.68.  Well ladies and gentlemen, I paid $12.50.  Seriously, I'm not lying.  That is a savings of $59.18 and it's even the exact same brand.  So, please stop wasting your hard earned cash and just buy a giant bottle that will last for many many years.   

This cake tasted really good.  The cake is super moist and the cheesecake layer is super creamy.  It is pretty rich, so a small slice was plenty.  This is definitely one of those cakes you need to make for a family get together, because it would be pretty hard for only a few people to finish it off.            
Red Velvet Cake
Adapted from Martha Stewart as seen on Domestic Goddess Adventures
(Printable Recipe)

2 1/2 c. cake flour, sifted
2 Tbl. unsweetened cocoa powder
1 tsp. salt
1 1/2 c. sugar
1 1/2 c. vegetable oil
2 large eggs, room temperature
1 oz. red food coloring
1 tsp. pure vanilla extract
1 c. buttermilk
1 1/2 tsp. baking soda
2 tsp. distilled white vinegar

Preheat oven to 350 degrees.  Whisk together cake flour, cocoa and salt.  With an electric mixer on med-high speed, whisk together sugar and oil until combined.  Add eggs, one at at time, beating until each is incorporated, scraping down the sides of the bowl.  Mix in food coloring and vanilla.  Reduce speed to low, add flour mixture in three batches, alternating with two additions of buttermilk and whisk well after each.  Stir together the baking soda and vinegar in a small bowl (it will foam up), add mixture to the batter and mix on medium speed for 10 seconds.  Grease and flour two round 9-inch pans.  Divide batter evenly between the two pans.  Bake for 30-35 minutes or until a toothpick comes out clean.  Allow to cool in pans for 20 minutes.  Then, invert onto wire rack and allow to cool completely before assembling the cake.  

White Chocolate Cheesecake
Adapted from: Williams Sonoma as seen on Domestic Goddess Adventures

2 oz. white chocolate, chopped
16 oz. cream cheese, room temp.
1/2 c. plus 2 Tbl. sugar
1 Tbl. flour
2 eggs, room temperature
1 tsp. vanilla extract
1 Tbl. heavy cream

Preheat oven to 350 degrees.  Melt the white chocolate and set aside to cool slightly.  In a large bowl, using an electric mixer, mix the cream cheese on low speed until creamy.  Add the sugar and mix slowly until smooth.  On low speed, mix in the flour.  Turn off the mixer and scrape down the bowl and beater with a rubber spatula.  Add one egg at a time and mix until smooth.  Scrape down again.  Mix in the vanilla and cream until mixture is smooth.  Using a large spoon, stir in the melted white chocolate until incorporated.  Pour the batter into a parchment paper lined 9-inch spring form pan.  Bake for about 30 minutes or until the center is set when you shake the pan slightly.  Allow to cool before removing from the spring form pan.  Allow to cool completely before assembling with the red velvet cake.  
Cream Cheese Frosting
From: Jenn - eatcakefordinner
*Domestic Goddess did 3 sticks cream cheese, 3 sticks butter, 3 cups powdered sugar, 3 tsp. vanilla.  I prefer my cream cheese frosting not so cream-cheesy.  So, I did:

2 1/2 sticks unsalted butter, softened
1 stick cream cheese, softened
4 cups powdered sugar
2 tsp. vanilla extract 
milk, only if needed

Cream butter and cream cheese until light and fluffy.  Add powdered sugar, one cup at a time.  Add vanilla and beat until combined.  If frosting is too stiff, add a tiny bit of milk until reaches desired consistency.

Place bottom cake layer on platter.  Spread a little cream cheese frosting over cake.  Top with cheesecake layer.  Spread with a little more cream cheese frosting.  Top with second layer of cake.  Frost entire cake with cream cheese frosting and decorate as desired.  When the cake is fully assembled, refrigerate over night.  The cheesecake needs time to set - that's when you will get the best texture and flavor.  This is best when served chilled.      

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