Susie Red Velvet Cake

Photo

Sent from my iPhone

I’m not a huge Red Velvet Cake fan however my co-workers got one from Susie cakes in Manhattan Beach and it was extraordinarily fresh and moist and homemade looking and tasting. Definitely a winner and great inspiration if I ever try to bake one from scratch.

https://www.susiecakes.com/

2/7/2012

I’m updating this blog with my friend’s family’s Red Velvet Cake Recipe.  She claimed that she didn’t make it as good as her family and that it was dry but it tasted almost just like Susie Cake’s recipe.  My friend’s name is Sheila Fennoy and I had a amazing red velvet cupcake at her place 2 weeks ago. Here’s the recipe:

Red Velvet Cake

 
2 T cocoa
5 C Cake Flour
2 t Kosher Salt
3 C sugar
3 C Canola oil
4 large eggs
4 T red food coloring (2 oz)
2 t vanilla
2 C buttermilk
1 T baking soda
5 t distilled vinegar

Sift dry ingredients together (cocoa, flour salt). Cream sugar and oil until fluffy, add eggs one at a time beating after each. Beat about 1 minute until mixed well and creamy. Add red food coloring. Mix vanilla with buttermilk. Add dry ingredients (flour) alternately with buttermilk to sugar and oil mix, with flour first and last. Mix baking soda and vinegar and while foaming fold into batter. Bake in 3 – 9 inch layer pans at 350 for approximately 25 – 30 minutes.

Butter Icing
½ C whipping cream
1 C whole milk
1 vanilla bean
7 T flour
3 sticks butter
1 ½ C superfine sugar
½ t vanilla

Mix cream and milk in sauce pan, split vanilla bean and scrape out beans into milk and add whole bean to milk. Heat milk until it begins to simmer; remove from heat and add flour 1 T at a time, whisking to prevent lumping. Once all 7 T of flour are fully incorporated, put back on heat and simmer until it thickens to paste consistency (be sure and stir during the entire process). Once very thick and smooth, remove from the heat, place saran wrap on top to prevent a film from forming and allow to cool. Once cool, place in refrigerated and allow to get very cold, keep refrigerated for at least 2 hours. Once cool, beat butter, add sugar and ship until fluffy, about 5 – 6 minutes. Add the paste 1 T at a time and beat to fully incorporate. After all paste is added whip for 1 minute, add ½ t vanilla. Ready to icing cake.

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