Red Velvet Cake (United States)

     Comfort food is something that everyone has.  Whether it is a favorite flavor of ice cream that helps you get happy after a ruff day at work, or if it is a large piece of red meat cooked extra bloody with just a bit of seasoning we all have that one food that just makes your hear skip a beat. 
      When it comes to Southern Cooking the term comfort food applies to an entire variety of different dishes that can not only make your hear skip a beat, but stop all together if eaten in excess.
      Of all of these dishes, the one which I can not resist sinking my fork into is Red Velvet Cake.  The taste is not chocolate, even though it has cocoa powder; it has no raspberries or strawberries, despite the brilliant red color; and the flavor is something that you can not compare to anything else. 
      When ever I make this cake I actually meditate on the image of Scarlett O'Hara in gown with the wind, when she had downed her iconic red velvet party dress with the feathers.  The cake should not be heavy, it should have a light red color (not to deep), and the frosting should be creamy and not to sweet.  In other words it should be elegant.

(As with any cake, it can be turned into a cupcake.  All this took was a star tip some sanding sugar and a raspberry for the topper and it becomes a real crowd pleaser.)

 

Red Velvet Cake with White Chocolate Cream Cheese Frosting

2 1/4 cups sifted cake flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 tablespoon red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1/2 cup unsalted butter

2 large eggs

4 ounces good quality white chocolate

1/2 cup unsalted butter

2 packages (8 ounces each) cream cheese

1 tablespoon vanilla extract

3 cups powdered sugar

1/3 cup sour cream

Red Sugar for decorating

Preheat your oven to 350*.  In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.  In a separate bowl mix together the buttermilk, red food coloring, vinegar, and vanilla just until blended.  In a large bowl cream together the butter and sugar.  Beat in the eggs 1 at a a time mixing well after each addition.  Alternatively add the wet and dry ingredients 1/4 at a time mixing well after each addition.

Grease and flour two 9" cake pans and divide the cake batter between the two pans.  Bake the cakes for about 25 minutes or until a tooth pick inserted into the center of each of the cake comes out clean.  When finished, removed from the oven and allow the cake to cool for about 10 minutes before turning them out onto a cooling rack to finish cooling the rest of the way.

While the cake is baking place the white chocolate onto a the top pan of a double boiler over simmering water.  Stir the chocolate until constantly until it has melted completely, and then allow it to cool until it is barely warm but still stirrible.

Using a mixer beat the butter and cream cheese together until light.  Beat in the vanilla extract.  Using a spatula combine the powdered sugar until well combined (do not use a mixer as powdered sugar and mixers tend to end in a mess).  Add the melted chocolate and beat until well combined, gently fold in the sour cream and place the frosting into the refrigerator and chill until ready to spread. 

On the intended serving platter place a tiny dollop of the frosting onto the center of the platter to hold the layers in place. Place the first layer of the cake onto the serving platter and spoon 1/3 of the frosting onto the top of the slice and smooth it over.  Place the top layer of the cake onto the first layer and use the remaining frosting to frost the top and sides of the cake.  To decorate the cake use use the colored sugar and gently sprinkle half way up the sides of the cake. 

(Makes 12 servings)