We just finished celebrating our daughters 17th birthday and in just a few days our son turns 13. Each one gets to choose a place for dinner and what kind of cake they would like. For our “princess” she wanted her Dad to make her his Red Velvet Cake,(really it is Sunny Anderson’s Red Velvet Cake), and he quickly obliged. Off to the grocery store he went to get the two bottles of food coloring and other ingredients. Then made the cake base on Thursday Night following a practice of some sorts and then the frosting on Friday after work and before our dinner reservations.
It was delicious! Hubby is too critical of it, the nuts were toasted too much or he used a smaller pan than the last time, but the end results were delicious!
Red Velvet Cake (Sunny Anderson – Food Network)
For the cake batter:
For the Frosting:
In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.