When This Velvet Dish Met Almond Bliss
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While I was making this cake, I got curious about its origin. I was wondering how old the red velvet cake actually was, and whether it had been made for a certain occasion. So I did a quick search – here are a couple of interesting facts from Wikipedia, about red velvet cake:
In Canada, the cake was a well-known dessert in the restaurants and bakeries of the Eaton’s department store chain, in the 1940s and 1950s. Promoted as an exclusive Eaton’s recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake was the invention of the department store matriarch, Lady Eaton.
In recent years, red velvet cake and red velvet cupcakes have become increasingly popular in the US and many European countries. A resurgence in the popularity of this cake is attributed by some to the film Steel Magnolias (1989), which included a red velvet groom’s cake made in the shape of an armadillo. Magnolia Bakery in Manhattan, having served it since its opening in 1996, certainly helped to popularize the cake, as did restaurants known for their Southern cooking like Amy Ruth’s in Harlem, which opened in 1998. In 2000, Cake Man Raven opened one of the first bakeries devoted to the cake in Brooklyn.
Oh, Steel Magnolias! I had completely forgotten about the movie. I think I’m going to grab a big slice of this cake and watch it right away!
Ingredients
2 1⁄2 cups cake flour
1⁄2 cup white sugar
1⁄2 cup brown sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons cocoa powder
1 cup vegetable oil
1 cup buttermilk
2 eggs
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
For the frosting:
2 cups softened cream cheese
1 cup softened butter
1 teaspoon vanilla extract
3 cups sifted powdered sugar
1 cup powdered almonds
Instructions:
Preheat oven to 350°F. Spray two 9-inch springform cake pans with cooking spray. Set aside.
Sift together cake flour, white and brown sugar, baking soda, salt and cocoa powder.
Using a stand mixer with the beater attachment, pour in the mixing bowl the oil, buttermilk, eggs, food coloring, white vinegar, and vanilla extract, and whisk together. Spoon in flour mixture, gradually, and beat just until smooth.
Pour into prepared cake pans. Bake until until a toothpick inserted in its center comes out clean, about 10-15 minutes. Let cool completely on wire racks.
Frosting: Cream softened cream cheese, softened butter, and vanilla extract. Gradually add in sifted powdered sugar, scraping the bowl regularly until fully incorporated. Increase speed to medium and beat until fluffy. Decrease speed to low again and fold in powdered almonds. Frost and decorate cake. Chill before serving.
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Quick Tip: Add a dash of sprinkles to the top for an extra flair.
Thanks to Yummy for this creamy nutty slice of heaven.