Tuesday, August 13, 2013

My daughter's 16th Birthday

My girl turned 16 this year and she loved red velvet cake so I made a surprise two tiered cake for her. The red velvet has cream cheese buttercream frosting and the top tier is Dorie Greenspan's Perfect party cake. Both the cake were moist and fluffy even after 2 days.

Red Velvet Cake with Cream Cheese Filling and Frosting

White Cake with Raspberry Filling and Buttercream Frosting
Red Velvet Cake


2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda


  • Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
  • Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
  • In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
  • Make sure you have cake pans buttered, floured, and nearby.  In a small bowl, mix vinegar and baking soda.  Add it to the cake batter and stir well to combine.  Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
  • Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan.  Allow cakes to cool completely before frosting. 
Perfect Party Cake (White Cake)


2 1/4 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 tsp grated lemon zest
1 stick (8 tbsp or 4 oz) unsalted butter, at room temperature
1/2 tsp pure lemon extract


  • Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
  • Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

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