Joan's Classy Red Velvet Cake

In every company there's always that person that people are drawn to talk to; that person that you can't help but like. Joan's that person. Everyone just loves her and why wouldn't they? Who wouldn't adore a women than wore a pink Barbie tiara after passing a big exam? Joan's just spunky and classy and she loves the color red. For her birthday she told me I could make her what ever I wanted. Woo hoo! There was no other cake that would do. I had to make her a Red Velvet Cake. Happy 50th Joan!

Here's the recipe I used for the cake. It was was adapted from The Buttercup Bake Shop Cookbook: More Than 80 Recipes for Irresistible, Old-Fashioned Treats

Red Velvet Cake

• 1 oz food coloring (one big bottle or 2 tablespoons)
• 1 1/2 tablespoons unsweetened dark cocoa powder
• 1 teaspoon vanilla extract
• 1 stick unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs, at room temperature
• 2 1/2 cups flour, sifted
• 1 cup buttermilk, at room temperature
• 1 teaspoon salt
• 1 teaspoon apple cider vinegar
• 1 teaspoon baking soda

Velvet Cream Cheese Icing

• 2 cups full-fat milk, at room temperature
• 1/3 cup of flour
• 1 lb unsalted butter, at room temperature
• 2 cups sugar
• 2 teaspoons vanilla extract
• 1 8oz package cream cheese, at room temperature
• 1/4 cup powdered sugar

1. Start preparing the icing by, whisking together the milk and flour. Stir constantly over medium-high heat until thick - about 18 minutes. You'll know it's ready when the milk leaves a coating on the back of a metal spoon. Let the mixture cool for at least 50 minutes. (Icing instructions continue in step 10)

2. Preheat oven to 350F. Prepare two 10" round cake pans or three 9".

3. In a small bowl, whisk together until well combined the food coloring, cocoa powder, and vanilla. Set aside.

4. In a large bowl, on the medium speed, cream the butter and sugar until very fluffy (about 5 minutes). Add in the eggs one at a time. Scrape down the sides of the bowl.

5. Add 1/3 of the buttermilk, mix a little, then add about a cup of the flour, beating well after each addition. Repeat the process until the buttermilk and flour until they are gone and the batter is mixed together well. Add in the salt.

6. Turn the mixer off. Slowly add the red cocoa mixture to the batter. Slowly mix incorporate the mixture into the batter (This will keep splatters to a minimum!). Turn the mixer on medium low and beat in the cocoa mixture until thoroughly incorporated. You will need to scrape down the bowl and check for white spots.

7. In a small bowl, mix together the vinegar and baking soda. Add to the batter at the end, making sure to mix well.

8. Divide the batter among the prepared pans. Bake for 20 minutes, or until a cake tester inserted into the center of the cake comes out clean.

9. Let cake cool in pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between layers with a generous amount of frosting (there will be more than you need). I recommend a "crumb layer" of icing first. Store in the refrigerator until set.

Icing Continued
10. Remove the skin that has formed on the top of the milk. Drain the milk through cheesecloth or a sieve to remove any big glops.

11. Cream together the butter and sugar for about 5 minutes, until it's really fluffy. Add the vanilla and mix well. Slowly add the milk mixture, taking breaks to scrape down the bowl.

12. Using a whisk attachment, add the softened cream cheese and mix for 2-3 minutes, until light and fluffy. Add powdered sugar, to taste and store in the fridge until ready.