Part 1 of Red Velvet Cake pg 206 of Rosalie Serving Country Recipe Video

No cake is complete without out the frosting and topping, watch the Part 2 - Red Velvet Cake from pg 206 in Rosalie Serving Cookbook for the complete recipe.

Summary

Preparation Time2 Hr 0 MinCooking Time30 Min
Ready In2 Hr 30 MinDifficulty LevelBit Difficult
Servings8Cuisine
CourseTaste
MethodDish
Main IngredientHealthy,

Ingredients

For the cake batter
 Butter10 Tablespoon
 Sugar1 2⁄3 Cup (26.67 tbs)
 Eggs2
 Red food coloring1 Fluid Ounce
 Semi-sweet chocolate8 Ounce, melt (Bakers)
 Cake flour mix2 Cup (32 tbs) (swans down)
 Cocoa powder1⁄2 Cup (8 tbs) (Hershey, including for dusting on cake plate)
 Salt1⁄2 Teaspoon
 Baking soda1⁄2 Teaspoon
 Buttermilk14 Tablespoon (1 cup + 2 tbsp)
 White vinegar2 Teaspoon
 Egg whites2 , beaten
 Vanilla2 Tablespoon
For the topping:
 Shredded coconut3 Cup (48 tbs)
 Pecans1 Cup (16 tbs), caramelize
 Sugar1 Tablespoon
 Long stemmed cherries3 Small
 Sprinkles1 Tablespoon (red)
For the frosting
 Philadelphia cream cheese16 Ounce
 Butter1 Cup (16 tbs)
 Powdered sugar4 Cup (64 tbs)
 Vanilla2 Teaspoon

Nutrition Facts

Serving size

Calories 1510 Calories from Fat 793

% Daily Value*

Total Fat 92 g140.8%

Saturated Fat 51.6 g257.9%

Trans Fat 0 g

Cholesterol 216 mg

Sodium 666.4 mg27.8%

Total Carbohydrates 172 g57.3%

Dietary Fiber 11 g44.1%

Sugars 140.1 g

Protein 17 g33%

Vitamin A 39.2% Vitamin C 2%

Calcium 15.7% Iron 26%

*Based on a 2000 Calorie diet

Things You Will Need

8 ½ inch cake plate
Pedestal cake plate
Food processor
Hand blender
Oven

Directions

GETTING READY
1. Prepare the 3 cake plate buy greasing and dusting them with butter, flour and cocoa powder.
2. In a blender add the butter and sugar cream them until smooth, add the eggs and blend.
3. Add the red food coloring followed by melted semi-sweet chocolate, blend for 1 minute.
4. In another mixing bowl combine the cake flour, cocoa, baking soda and salt.
5. In another bowl combine the buttermilk and white vinegar.
6. Start adding the cake flour mixture to the blender and add the buttermilk alternating both the ingredients until you finish the entire content.
7. Blend everything until all ingredients are incorporated completely.
8. Scrap down the sides, keep it aside.
9. Preheat the oven at 350 degree.
10. Beat the egg whites with a hand blender until foamy, light and stiff.
11. Add the vanilla to the cake batter and fold the egg whites into the batter.
12. Pour the batter in the prepared cake plate.

MAKING
13. Bake the cake in preheated oven for 25-28 minutes.
14. Once done remove the cakes from the oven and let it cool on a cooling racks.
15. Start making the frosting by combining cream cheese along with butter, powdered sugar and vanilla. In a food processor whip all the ingredients for 3 minutes or until creamy.

FINALIZING
16. Assemble the cake by placing 1 layer of cake on the pedestal cake plate, spread the cream cheese evenly and sprinkle some shredded coconut on top.
17. Continue the same steps until you finish all the layers of cake.
18. Pad the cake completely with shredded coconut, cover the cake completely on all sides.
19. In a small pan caramelize the pecans with sugar for 3-4 minutes on medium heat.
20. Add the pecans on top of the cake and place the cherries and sprinkle some red sprinkles on top.

SERVING
21. Serve the red velvet cake after a hearty meal.

Editors Review

Want to present a special Red Velvet Cake to your special person in this Valentine Day - here is the best way to win his/her heart. Chef Rosalie Harpole shares a brilliant recipe from her cookbook to bake the cake. This part of the video shows the method of preparing the batter. Check out the second part for baking and icing instructions.
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