Despite the last minute rush, a beautiful recipe

I made this cake in my head so many times. I had already made it for real once a few years ago, using the recipe in the first Magnolia cook book. My first attraction to it was because of its bright red colour, contrasting with the icing. When I joined the Daring Bakers group I got quite happy about the challenge of the month as I thought that it would be my chance to redeem myself and ice my cake really well. Plus make it well in advance.

As it turned out it did not happen quite like that and I am here just fighting against the clock, just waiting for the cake to cool so that I can post it. What a poor start. I am disappointed with myself. I had an unexpected visit from a friend on Saturday and ended up spending the whole day with him and another couple of friends. That was meant to be my baking day as on Sunday I had engagements.

I chose the recipe that Peabody used. I wanted to try something different from my original post. The icing is also Peabody’s recipe and I just loved it – couldn’t stop picking on it. The pecans just make it a delicious icing. Yum!!

Since I started the post there have been developments:

Cake has been iced, pictures have been taken and I have eaten a generous slice of it. I really liked the cake texture and the contrast with the crunchy and sweet icing. I did have to drink a big glass of water afterwards but it does not take away the yummy factor. I can see this cake being a big crowd pleaser. I have enjoyed this last minute stress though and even though I did not prepare a cake as gorgeous as I wanted I have just about managed to do it.

Thank you for the opportunity to share this experience – even though I am the very last person to post.

Peabody's recipe - which has been adpated from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes:

Red Velvet Cake

2 eggs
1 1/2 cups sugar (270g)
1 1/2 cups vegetable oil
1 tsp white vinegar ( I ended up using cider vinegar )

2 1/2 cups cake flour ( 315g)
1 tsp baking soda
2 to 3 TBSP cocoa powder
1 cup buttermilk ( 240ml)

1 tsp vanilla
5/8 ounce bottle red food coloring ( I had a bit less )

Preheat the oven to 350F. Cream the eggs, sugar, oil and vinegar. Sift the cake flour, baking soda, and cocoa together. Add the flour mixture to the creamed ingredients while beating.
Slowly add the buttermilk. While still beating, add the vanilla and the food coloring.

Pour into three 8-inch layer pans and bake for about 25 minutes. Press lightly;if the layers are spongy, then the cake is done. Frost the cooled layers, assemble and frost the top and sides.

Serves 12 to 14.

Red Velvet Cake Frosting

1(8 ounce) package cream cheese, softened
1/2 cup butter
1 (1 pound) box confectioners sugar
1 cup chopped pecans

1 tsp vanilla extract

Combine the cream cheese and butter and melt over very low heat. Add the sugar, pecans and vanilla and mix well. If the frosting becomes too thick, add a little milk. Frost one 8-inch or 9-inch layer cake.

Source: Adapted from Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Selma Wilkes

Check out the other Daring Bakers - and by far more organized:

Peabody, Quellia, Mary, Ivonne, Elle, Morven, Hester, Brilynn, Lisa, Tanna, Helen, Jen,

Mary(Bread Chick), Veronica and Freya.