Wednesday, March 16, 2011

Red Velvet Cake

Forget everything I said about the Gluten Free Chocolate Mallow Cake.  
This is the best dessert ever.
It will make you the most popular person in the room.

If  you make this, there will be people begging for the recipe, your husband cheating on his diet and you craving another bite for days.

Yep, it's that good.
And it's able to be GF, even better.

The recipe came from Bakerella, look here for the original, unmodified version.

 Gluten Free Red Velvet Cake
2 1/2 cups GF flour
2 rounded t. xanthan gum
2 cups sugar
1 T. cocoa
1 t. salt
1 rounded t. baking soda
2 eggs
1 1/2 cups oil
1 cup buttermilk
1 T. vinegar
1 t. vanilla 
2 oz. red food coloring 

A few random thoughts...
* Bring all ingredients to room temperature.  Let the eggs and buttermilk sit at room temp. for about 30 mins.  Do the same with the frosting ingredients.  It really does make a difference.
* You will need 2 bottles (1oz each) of the food coloring.  I don't even want to know what my insides look like after that much dye.  You can find it by the regular food coloring in the baking aisle.
*Round the baking soda and xanthan gum for better baking results.  I know our mothers said to scrape the top, don't do it!  The cake won't be as dense and grainy.
*The recipe says 2 8 inch cake pans.  My pans are packed in storage right now, so I used 8 inch disposables with not very high sides.  I was worried about the cake spilling over so I put 2 cups of batter into 3 cake pans.  I actually really liked the end result.
*When the cakes are cooling, cover with plastic wrap to keep them moist.

Enough with the tips, on with the recipe:

Preheat oven to 350 degrees.  Grease 2 (or 3) 8in cake pans. 
Lightly stir eggs in a medium bowl with a wire whisk.  Add remaining liquid ingredients and stir together with whisk until blended.  Set aside.
Place all dry ingredients in your mixing bowl and stir together with another wire whisk.
Add wet ingredients to the dry ingredients and mix on medium-high for about one minutes or until completely combined.  
Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles.  
Bake for about 30 minutes or until a toothpick comes out clean.
Let cool in pan for 10 mins, then remove from pans and cool completely on a wire rack.  Cover with plastic wrap to keep moist.
Frost with Cream Cheese Frosting.

Cream Cheese Frosting
8 oz. cream cheese, room temperature
1 cup butter, room temperature
1 t. vanilla
6 cups powdered sugar

Beat cream cheese and butter on high until creamy.  Add in vanilla.
Add the sugar in batches until all the sugar in mixed in.  Scrape the sides of the bowl in between each addition.



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