Whenever I’m making a treat for someone that has never had any of my baking I always bake them a Red Velvet Cake. I feel like it satisfies pretty much every palate and leaves them wanting more and more of my baking!
I have one recipe in particular that I always use, BUT I may have found a new one, just for myself. Classically trained, Le Cordon Bleu chef, celebrity caterer and culinary entrepreneur extraordinaire, Meg Hall (that’s quite the title right?!) has created a beautiful and delicious recipe for her Mini Red Velvet Cake with Cream Cheese Frosting.
Meg Hall works alongside many of Hollywood’s known names, like Tori Spelling and Michael Buble, known for her farm to table type cooking. I LOVE this and know now why so many celebs love her too!
Enjoy her recipe!
Mini Red Velvet Cake with Cream Cheese Frosting
- 1 1/4 cups all-purpose flour
- 3/4 cups sugar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon cocoa powder
- ¾ cups vegetable oil
- ½ cup buttermilk, at room temperature
- 1 large eggs, at room temperature
- 1 tablespoons red food coloring (1/2 ounce)
- ½ teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting, recipe follows
1. Preheat the oven to 350 degrees. Spray both 8 x 8 Foil Pans with non-stick spray.
2. 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.
3. Gently add the dry ingredients to the wet ingredients until just combined and a smooth batter is formed.
4. Pour an even amount of cake batter into each pan. Place the pans in the oven evenly spaced apart.
5. Bake until test toothpick comes out with crumbs. Remove pans from the oven once done and place on the counter until cool.
6. Cut each cake into 4 equal sections. Use a serrated knife to level the tops for even stacking.
7. Frost the first layer, stack a layer on top, frost, stack, frost, stack. Depending on the cake, three or four layers may be achieved.
8. Frost the entire outside of the cake and place in the fridge. This is called the crumb layer.
9. After 30-45 minutes, frost the cake one more time to cover up the visible crumbs.
Cream Cheese Frosting:
- ½ pound Cream Cheese, softened
- 2 cups sifted Powdered Sugar
- 1 sticks unsalted Butter (1/2 cup), softened
- ½ teaspoon Vanilla extract
- ½ teaspoon Cinnamon
- ½ teaspoon Nutmeg
1. 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.
2. Reduce the speed of the mixer to low. Add the vanilla, nutmeg and cinnamon and raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.
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