Burlesque Womens Institute

Broomy · Joined: 09 May 2007 Posts: 692

RED VELVET CAKE

Cake
2 1/4 cups sifted cake flour (sifted, then measured)
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or fullcream milk
1 tablespoon red food colouring
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup unsalted butter, room temperature
2 large eggs
Frosting
2 8-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar

For cake:
Preheat oven to 150°C. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Whisk buttermilk, food colouring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
Divide batter between prepared pans. Bake cakes until tester inserted into centre comes out clean, about 27 minutes. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and 1/2 basket blueberries atop frosting, pressing lightly to adhere. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
Serve with chilled champagne, wearing your favourite corset, stockings a sexy smile and your favourite fragrance. Rolling Eyes