Thank you to Rachel for including me in this lovely Christmas post. I am a huge fan of Christmas and holiday books in general. There is something extra special and magical about them, all the little pieces of the holidays from the snow, the decorating, and the baking. It’s a wonderful season and I really enjoyed writing each one of my books in my Home for the Holiday Series.
In How to Bake the Perfect Christmas Cake, Lauren Hauser attempts to create a red velvet cake with cheesecake frosting. This is a traditional Christmas cake in the southern states of America, however its origin is from the Waldorf-Astoria hotel in New York City.
I had never made this cake prior to writing this book and for research purposes I really felt like I needed to experience it for myself, including the tasting. Who doesn’t want to sample cake? Especially with a fluffy cream cheese frosting! Yum, it’s like I can feel the calories layering onto my hips as I type. But seriously, it’s delicious!
Here is the recipe:
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.
Courtesy of: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback
This cake is gorgeous dessert and taste test approved.
Cheers!
~GINA
Giveaway to win an audio book of How To Bake The Perfect Christmas Cake (Open INT)
Gina Henning is giving one lucky person the chance to win an audio book of How To Bake the Perfect Christmas Cake
In How to Bake the Perfect Christmas Cake, Lauren Hauser attempts to create a red velvet cake with cheesecake frosting. This is a traditional Christmas cake in the southern states of America, however its origin is from the Waldorf-Astoria hotel in New York City.
I had never made this cake prior to writing this book and for research purposes I really felt like I needed to experience it for myself, including the tasting. Who doesn’t want to sample cake? Especially with a fluffy cream cheese frosting! Yum, it’s like I can feel the calories layering onto my hips as I type. But seriously, it’s delicious!
Here is the recipe:
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using.
Courtesy of: http://www.foodnetwork.com/recipes/southern-red-velvet-cake-recipe.html?oc=linkback
This cake is gorgeous dessert and taste test approved.
Cheers!
~GINA
Giveaway to win an audio book of How To Bake The Perfect Christmas Cake (Open INT)
 |
| Amazon UK |
Giveaway open to everyone, and the prize will be supplied via an Audible.com code, all options are voluntary, but please do what they ask, as I will be verifying the winner. Giveaway closes 23:59 4/12/2015. Winner will be announced on twitter and emailed, and they will need to reply within 7 days, or forfeit the prize, and I will re-draw for a new winner. Good luck everyone.
a Rafflecopter giveaway
Thanks for the recipe Gina, I'm sure everyone will enjoy making it for themselves. And thanks for agreeing to giveaway an audio book.
About Gina Henning
Gina Henning currently resides where bluebonnets line the highways in the spring, but she prefers the rock flower anemone from under the sea. Above the ocean's surface Gina likes to dance with her three boys and travel to exotic places like the grocery store with her husband. Her pooch Schatzi is a mix between German Shepherd and possibly pig. One of Gina's favorite pastimes is running. She recently completed her one-and-done marathon. At the end of the day her glass of wine is always half-full.
Website: http://www.ginahenning.com
Facebook: http://www.facebook.com/ginahenningauthor
Twitter: http://www.twitter.com/henningland
About Gina Henning
Website: http://www.ginahenning.com
Facebook: http://www.facebook.com/ginahenningauthor
Twitter: http://www.twitter.com/henningland
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| For more #CarinaChristmas click here |
Gina's Instagram is mostly full of foodie images and she stays true for #Carina Christmas as well, a yummy recepie.
ReplyDeleteI never remember to look at Instagram for anything, but glad you like the recipe. It does sound yummy
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