Montclair Marthas roter Velvet-Kuchen
Diese Interpretation einer südlichen Spezialität erhält ihre tiefrote Farbe von der Lebensmittelfarbe und kommt von Martha Stewart – nicht unsere Martha, sondern ihr Namensvetter, ein Hauskoch aus Montclair, New Jersey.
Quelle: Die Martha Stewart Show, September 2005
Ausbeute
Jonas
26.04.2023 @ 22:59
This recipe for a southern specialty gets its deep red color from food coloring and comes from Martha Stewart – not our Martha, but her namesake, a home cook from Montclair, New Jersey. Yield: Makes an 8-inch cake. To make this cake, you will need unsalted butter, cake flour, unsweetened cocoa powder, baking powder, sugar, eggs, pure vanilla extract, salt, liquid red food coloring, warm water, buttermilk, baking soda, white vinegar, and cream cheese frosting for red velvet cake. Preheat the oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper and butter again. Dust with flour and tap out the excess; set aside. Sift together flour, cocoa, and baking powder in a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar 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 sides of bowl, until well combined. Add reserved dry ingredients in additions, alternating with buttermilk; beat on low speed until well combined. In a small bowl, stir together baking soda and vinegar; add to batter. Beat for 10 seconds on medium speed. Be careful not to overmix. Divide batter between prepared pans and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven and transfer to a wire rack to cool for about 15 minutes. Turn cakes out onto rack; let cool completely. Cut tops of cakes with a serrated knife so that surfaces are level. Place one layer on a cake stand or cardboard round, and spread about 1/3 of the frosting on top. Place second layer on top, and spread remaining frosting over tops and sides of assembled cake. Refrigerate and chill until ready to serve.