Happy Valentine’s Day!
To my wonderful hubby: You mean the world to me! Even though you likely won’t read this, at least the world readers of my blog know I’m crazy for youuu! 😉
I am one of those people who really loves Valentine’s Day. I love romance, roses, chocolate, and the color pink. Sign me up! Besides, it’s a great excuse for a swanky date or a great dinner in, or even an I-hate-men martini date with girlfriends (ahh..memories!) ;). Or, red velvet cake with cream cheese frosting. Whatever is your pleasure, V-day can deliver.
Important lesson learned this weekend: I am not a baker. Or at least not a frosting artist. I had envisioned in my head a beautiful red velvet cake with smooth cream cheese frosting and perfect pink icing decor. It was Food Network kinds of gorgeous. The result, not so much. However, it is to-die-for delicious.
And this “masterpiece” was a great excuse to purchase something my kitchen has been without: a cake stand. This cake stand from Williams Sonoma ($30!!) is not only beautiful and reasonably priced, but it doubles as a punch bowl when you flip the lid over! Neat-o!
For the cake:
2 1/2 cups cake flour* (or 2 cups + 3 Tbsp all-purpose flour + 5 Tbsp cornstarch)
1 1/2 cups sugar
1 tsp baking soda
1 Tbsp cocoa powder
1 tsp salt
1 1/2 cups vegetable canola oil
1 cup low-fat buttermilk
2 Tbsp (1 oz.) red food coloring
1 tsp vanilla extract
1 tsp white distilled vinegar
For the frosting:
12 ounces cream cheese, softened (I used 4 oz. 1/3 less fat + 8 oz. regular)
12 ounces unsalted butter, softened
1 1/2 tsp vanilla extract
3 cups powdered sugar
For the cake: Preheat oven to 350 F.
Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly between 3 greased and floured 8″ round cake pans.
Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
For the frosting: Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting.
Chill for 2 hours to set frosting. Yield: one 8-inch 3-layer cake (12 slices)
*If you don’t have or cannot find cake flour, for every one cup of all-purpose flour, sub 2 tablespoons of cornstarch for 2 tablespoons of flour.
Nutrition Information: You don’t want to know. Shush up and eat it…in moderation! 😉
Result: Heavenly. Enjoy!
And Lily concurs. She was involved in the quality control portion of this red velvet cake endeavor. She best enjoyed the red batter-licking.
Weekly Menu: February 13-17th
- Sunday: Homemade Chicken Wings & Wing Sauce (Mr. P’s V-day “gift”)
- Monday: Poached Salmon Pasta Salad (made this over the weekend, ready to go!)
- Tuesday: Split Pea Soup
- Wednesday: Leftovers
- Thursday: Baked Tilapia with White Wine and Lemon Sauce, asparagus, and roasted petite potatoes with rosemary
Question: Valentine’s Day – love it or hate it? Any fun plans?
I have to work all day and teach all night, but I made Mr. Prevention homemade chicken wings and wing sauce for dinner last night. Stay tuned for that recipe this week!