Montclair Martha's Red Velvet Cake

Martha Stewart Recipe

Montclair Martha's Red Velvet Cake
Montclair Martha's Red Velvet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • CAKE

  • 3/4

    cups unsalted butter, room temperature, plus more for pans

  • 2 1/2

    cups cake flour (not self-rising) sifted, plus more for pans

  • 3

    tbsp unsweetened cocoa powder

  • 1 1/2

    tsp baking powder

  • 2

    cups sugar

  • 3

    large eggs

  • 1

    tsp pure vanilla extract

  • 1/4

    tsp salt

  • 2

    1-ounce bottles liquid red food coloring

  • 3

    tbsp lukewarm water

  • 1

    cup buttermilk

  • 1

    tsp baking soda

  • 1

    tbsp white vinegar

  • FROSTING

  • 1/2

    CUP (1 stick) unsalted butter, room temperature

  • 1

    cup confectioners's sugar, sifted

  • 1

    tsp pure vanilla extract

  • 1/4

    cup finely chopped walnuts

Directions

CAKE 1. Preheat oven to 350. Butter two 8x2-inch round cake pans. Line with parchment paper, and butter again. dust with flour, and top out the excess; set aside. In a medium bowl, sift together cake flour, cocoa and baking powder, set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined. 3. In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to over beat. Divide batter between prepared pans, and bake until a cake tester inserted in to the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. turn cakes out onto rack; let stand until completely cool. 4. Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about one-third of the frosting over top. Place the second layer on top and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve. FROSTING Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla and beat until combined, about 2 minutes. Fold in walnuts.

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