Desserts

Food travels-Biltmore (Part Two)

As I mentioned in this week’s food travels post, I was going to have a separate write up for the dessert that I made, a delectable looking rendition of red velvet cake with cream cheese frosting, courtesy of the Biltmore cookbook. I love red velvet cake and even wanted to have it as one of the layers in my wedding cake; however the pastry chef at our reception site advised against it due to the “stain” it can leave in people’s mouths. We instead went with delicious chocolate espresso torte and chocolate ganache with strawberries for our cake flavors. Although the recipe was from the cookbook’s “spring” section I felt that it was simple enough to warrant being made in the summer not to mention how can anyone pass up a cake when it looks like this?

Red Velvet Cake with Cream Cheese Frosting

4 1/2 cups cake flour

2 teaspoons baking soda

2 teaspoons baking cocoa

3 cups sugar

2 3/4 cups vegetable oil

5 eggs, lightly beaten

1 3/4 cups buttermilk

4 teaspoons vinegar

2 teaspoons vanilla extract

1/4 cup red food coloring
Cream cheese frosting

Preheat the oven to 300 degrees. Sift the flour, baking soda, and baking cocoa together. Combine the sugar, oil, and eggs in a mixing bowl and beat at medium speed with a paddle attachment until smooth. Add the sifted ingredients gradually, mixing well. Add the buttermilk, vinegar, vanilla and food coloring, mixing just until combined.Β 


Spray a deep 10-inch cake pan with nonstick cooking spray and line the bottom with a circle of baking parchment. Spread the cake batter in the prepared pan. Bake for 40 to 50 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan for 10 minutes and remove to a wire rack to cool completely. Trim off the top of the cake to make it level and cut the cake carefully into three layers with a large bread knife; reserve the trimmings for a crumb garnish. Spread cream cheese frosting between the layers and over the top and side of the cake.

Note: You may bake the cake in three layers if preferred, adjusting the baking time accordingly (this is what I did and I think it would be easier than cutting the cake into three layers).Β 

Serves twelve

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4 Comments

  • Reply
    owoosh
    September 6, 2011 at 12:31 am

    OMG! What an undertaking! Looks great! And awesome that it is all from scratch!

  • Reply
    the red headed traveler
    September 6, 2011 at 2:49 am

    Thanks owoosh! It “looks” daunting but it actually wasn’t too bad at all (I did take the easy route and bought already made frosting though πŸ™‚ The cookbook has a lot of great dessert recipes. I can’t wait to try out some of the colder weather ones.

  • Reply
    ~Holly~
    September 6, 2011 at 3:26 am

    Oh my! What time should I be over for dessert?? That looks delicious! You go girl!

  • Reply
    the red headed traveler
    September 6, 2011 at 1:33 pm

    Anytime Holly, there’s always plenty of sinfully delicious desserts to go around:)

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