RED VELVET CAKE

A Moment to Appreciate Health Before the Recipe

This last week was one of those weeks where nothing worked out for me, and I could not enjoy life the way I usually do. I found myself fighting a cold, my body felt weak, and I had the frustration of being unable to do one of the things that I like most, baking and sharing cakes. The place that felt warm and happy to me, where I invented and brought joy through cakes to you, does not feel the same. While I was in bed I thought about how much I missed the Excitement of creating delicious desserts and how perfect it felt being connected with all of you in that manner through my favorite activity, baking.

In such moments, I understood what often evades our attention when we are healthy, the little details however petty that can annoy us or ruin our entire day. But then we all get sick and learn that these small issues or even large ones are not important. The ability to move around and put action any form of speech, to see… and yes to bake, those simple things become jewels.

We have only one life and therefore only one chance to live each moment fully, so let us not spoil them.

One must never forget to remain thankful for what one has, for these gifts, and for the opportunity to engage in activities that we enjoy with the ones we love. So let’s get to that cake!!

INGREDIENTS:

For the Cake:

Dry Ingredients:

• 2 1/4 cups (279 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon (optional)

Wet Ingredients:

• 1/2 cup of plain hot coffee or boiling water
• 1/4 cup (21 grams) unsweetened natural cocoa powder
• 2 cups (400 grams) granulated sugar
• 1/2 cup (109 grams) fresh vegetable oil
• 1 stick (113 grams) unsalted butter, melted
• 2 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1 cup buttermilk, at room temperature
• 2 teaspoons vanilla extract
• 3 teaspoons red gel food coloring, plus more if needed*
• 1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• 16 ounces (454 grams) cream cheese, at room temperature
• 2 sticks (227 grams) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 4 cups (500 grams) powdered sugar, sifted

INSTRUCTIONS:

For the Cake:

1. Preheat your oven to 325°F. Prepare three 8-inch cake pans by lining them with parchment rounds and generously spraying the sides and parchment with nonstick cooking spray.
   
2. In a glass measuring cup, whisk together the hot coffee and cocoa powder. Cover and let it sit for 5 minutes.
   
3. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and optional cinnamon by whisking them together.
   
4. In a large mixing bowl, whisk together the sugar, vegetable oil, and melted butter. Add the eggs and yolk, whisking until very well combined, about 20 seconds. Next, whisk in the buttermilk, vanilla, and food coloring until everything is blended. Add the vinegar and coffee-cocoa mixture, whisking to combine.
   
5. Gradually sift the flour mixture into the wet ingredients using a fine mesh sieve, adding it in three portions and whisking until fully incorporated after each addition.
   
6. Evenly divide the batter among the prepared pans. Tap the pans lightly on the counter to release any air bubbles.
   
7. Bake the cakes for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The tops may look slightly spongy—that’s normal. Transfer the cake pans to cooling racks. Once the pans are cool enough to handle, run a thin knife around the edges to loosen the cakes, then invert them onto the racks to cool completely.

For the Frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until the mixture is light, creamy, and smooth. Scrape down the sides and bottom of the bowl to ensure everything is well blended.
   
2. Add the vanilla extract and mix until combined. On low speed, gradually add the powdered sugar, beating until the frosting is fluffy, about 3 minutes. If the frosting is too thick, you can add a splash of milk or cream; if too thin, add more sifted powdered sugar.

To Assemble:

1. Place one cake layer flat-side up on a cake plate or pedestal. Tuck strips of baking paper under the cake edges to keep the plate clean.
   
2. Spread about one-third of the frosting on top of the bottom cake layer, then add the second layer on top. Repeat the frosting process. Finally, place the last cake layer flat-side up, and use the remaining frosting to cover the entire cake.
   
3. Serve and enjoy! The cake can be covered and stored in the refrigerator for up to 3 days.