Red Velvet

 Kiss of Grand Marnier Cake

Now this recipes looks like it is a mile long but it is really simple and easy to throw together. I would, just as I always do,  measure and have ready all ingredients, and everything at room temperature for the cake. Things just run along much quicker if you do this.

I add the Kiss in the name because there actually isn't all that much Grand Marnier in the cake. So when I removed it from the oven I realized this was the perfect time for me to get to add some more. I  spritzed  ('kissed') each hot layer with a generous amount, but not enough to dare make it soggy. I have done this spritzing after the layers cooled, just before applying the frosting. You can do which every you like.

This made one 2-layer, 9-inch cake and it took me about 1  1/2 hours, start to finish, not counting the time spent making the garnish.

The Cake:

2  3/4 c. plus 1 Tbsp sifted cake flour or 2  1/2 c. sifted bleached AL flour, plus more for flouring pans.

2 tsp. salt

2 tsp. baking powder

1/4 tsp. baking soda

1/4 c. natural, good cocoa powder (can use Hershey's in a pinch)

1 oz. red food coloring

1  1/2 Tbsp. Grand Marnier and more for spritzing when the layers are remodved from the oven.

1 c. (2 sticks) unsalted butter, softened, plus more for greasing the pans

2 c. sugar

3 large eggs

1  1/2 tps. good vanilla extract

zest from 2 oranges ( at least a great big heaping tablespoon of nice zest)

1 c. whole buttermilk

The Icing:

3/4 c. (1  1/2 sticks) unsalted butter

1 lb. cream cheese ( 2 pkg.), softened

1 lb. (4 c.) sifted confectioners' sugar

2 Tbsp. whole milk, if needed ( I didn't need any)

Preheat the oven to 350F.  Grease and flour two 9 by 2-inch cake pans or line their bottoms with greased, floured waxed paper.

Sift the flour, salt, baking powder and baking soda together twice.  In a small mixing bowl, whisk the cocoa, red food coloring and Grand Marnier to a smooth paste, mix about 1 minute and reserve.

In a large mixing bowl, beat 1 cup butter with an electric until creamy, about 30 seconds.  Add the sugar, 1/4 cup at a time, beating about 15 seconds, after each addition and scraping down the sides of the bowl if necessary, until the mixture has lightened in color and becomes fluffy, about 2 minutes. Add eggs, 1 at a time, the vanilla, and orange zest, beating for 15 seconds after each addition.  Add the red cocoa paste and mix until evenly incorporated.

Add the flour mixture to the butter and egg mixture in thirds, alternating with 2 additions of the buttermilk.  To avoid overworking the batter, gently mix with a wooden spoon or rubber spatula after each addition, until that ingredient is just incorporated.  Once all ingredients are incorporated, beat the batter 10 to 12 strokes with your spoon or spatula if using cake flour, 2 to 3 strokes and if using bleached AP flour.

Divide the batter between the cake pans and spread the tops evenly with the wooden spoon or spatula.  Bake until a cake tester or toothpick comes out clean, about 30 minutes, then slide a thin paring knife around the edge of the pans and invert the cakes. Lift away the waxed paper, if using.  While cake are still warm, spritz them with more Grand Marnier.

Cool the cakes completely on a rack, with their tops facing up.

In a large bowl, beat 3/4 c. butter with the mixer until creamy, about 30 seconds.  Add the cream cheese and beat until the mixture is fluffy, white, and very smooth, about 1 minute.  Add the confectioners' sugar 1 cup at a time, beating for 30 seconds after each addition, until the mixture is creamy, fluffy, and smooth.  If the frosting is too stiff, beat the milk into it to loosen it.

Gently ice the cake layers, but ice them generously.  Spoon 1 cup of icing in the center of the first cake layer.  Working an icing or rubber spatula in gently swirling motions, spread the icing from the center toward the edges of the cake until it forms an even layer 1/ 3 to 1/2 inch thick (if you need to add more icing, add it to the center and work it out toward the sides).

Carefully set the second cake layer on top of the first and ice the second layer in the same manner, beginning with a dollop in the center and working it out to the sides.  Then ice the sides of the cake. (If you prepared your pans well, they sides of the cake should have pulled away from the pan and baked to a firm, flat surface. But if the sides are crumbly, brush excess crumbs away and place a thin layer of icing on the cake to seal the crumbs in. Refrigerate for 30 minutes, then apply another thicker layer on top of the first. )

Store the cake at room temperature, beneath a cake cover.  If you don't plan to eat it for 24 hours, put it on a plate, tent it with plastic wrap, and store it in the fridge for up to 3 days.  Remember to remove the cake from the fridge 1 hour or more before serving to take the chill off. 

How I made the flower I decided to use as garnish for the cake.

The cake is a large cake after all the frosting is applied. It would just barely fit under my cake dome.  You can see, it is almost touching when the dome is in place.

Red Velvet Cake with Choice of Frostings

This is such a delicious cake and you have a choice of a Creamy Vanilla Frosting or a White Chocolate Cream Cheese Frosting.

Red Velvet Cake with Choice of Frostings

Cake:
3 1/3 c. cake flour (not self rising)
1/4 c. (1 1/2 sticks) unsalted butter, softened
2 1/4 c. sugar
3 large eggs, at room temperature
6 Tbsp. red food coloring
3 Tbsp. unsweetened cocoa
1 1/2 tsp. vanilla extract
1 1/2 tsp. salt
1 1/2 c. buttermilk
1 1/2 tsp. cider vinegar
1 1/2 tsp. baking soda

Frosting: recipes follow

Preheat oven to 350F

Grease and lightly flour three 8 x 2-inch round cake pans, then line the bottoms with waxed paper.

Making the cake:
In a small bowl, sift he cake flour and set aside. In a large bowl, on the medium speed of your mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do no over beat.

In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30 to 40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cakes have cooled, spread the frosting between the layers, then ice the top and sides of the cake with the frosting.



Both of these frostings are fantastic. It just depends on which one you want to use at any given time. I do use white vanilla when making a white frosting such as these.

Creamy Vanilla Frosting

6 Tbsp. AP flour
2 c. milk
2 c. (4 sticks) unsalted butter, softened
2 c. sugar
2 tsp. vanilla

In a medium size saucepan, whisk the flour into the milk until smooth. Place over medium heat and stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10 to 15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of your mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and place in fridge for 15 minutes (no less and no longer-set your timer!) Use immediately.

White Chocolate Cream Cheese Frosting

1 lb (two 8 oz pkgs) cream cheese, softened
6 Tbsp. unsalted butter, softened
1 tsp. vanilla extract
8 oz. white chocolate (such as Lindt, do not use a baking chocolate like Callebaut), melted and cooled to lukewarm temperature

***Note: to melt the chocolate, place in a double boiler over simmering warm water on low heat for about 5 to 10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5 to 15 minutes or until lukewarm.

Making the frosting:

In a large bowl, on medium speed of your mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate, and beat well. Use immediately or store, covered, at room temperature for up to 4 hours.


This is one absolutely delicious Red Velvet Cake!


 

Chocolate Grand Marnier Cake

Cake:

1 c. butter

5 oz. unsweetened chocolate

1 3/4  c. freshly squeezed orange juice

1/4 c. Grand Marnier

2 c. sugar

1/4 tsp. salt

2 c. flour

1 tsp. baking soda

2 eggs, slightly beaten

Chocolate Glaze:

4 oz. semi-sweet chocolate

3 Tbsp. orange juice or Grand Marnier

Preheat oven to 275F (Yes, it is really that low!)

Generously butter a 10-inch bundt pan and coat it with cocoa powder (or flour)

Gently heat the butter, chocolate, and orange juice in a saucepan for about 15 minutes, stirring occasionally.  Add the Grand Marnier and sugar and beat with an electric mixer until smooth.  Set aside to cool for 5 minutes.  Add the salt, flour, and baking soda and beat until smooth.  Add the eggs and beat well.

Pour the batter into the prepared bundt pan.  Bake for about 1 1/2 hours, until the cake pulls away from the sides of the pan and springs back when touched in the middle.  Remove cake from the oven and let cool for 10 minutes.  Place a plate on top of the bundt pan and invert the cake onto the plate with one smooth movement.  When the pan is cool enough to touch, about 15 or 20 minutes, remove the bundt pan.

When the cake is almost cool, prepare the glaze.  Combine the chocolate and orange juice or liqueur and gently heat in a double boiler or in a glass bowl over water that is just at a simmer for about 10 to 15 minutes.  When the chocolate has melted, stir the glaze until smooth.  Use a pastry brush to coat the surface of the cake evenly with glaze.

  I cooked mine at 300F and used a 12-inch bundt pan. I used 2 Tbsp. Grand Marnier and 1 Tbsp. orange juice to make the glaze. This glaze hardens quickly, so work fast as you are applying it, or reheat if it gets too stiff to spread.