{"id":681,"date":"2011-09-15T13:12:04","date_gmt":"2011-09-15T17:12:04","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=681"},"modified":"2019-04-14T13:46:52","modified_gmt":"2019-04-14T20:46:52","slug":"red-velvet-cake","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/red-velvet-cake\/","title":{"rendered":"Red Velvet Cake"},"content":{"rendered":"<p><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2011\/09\/red-velvet.png\"><img decoding=\"async\" class=\"alignright aiif11445\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2011\/09\/red-velvet.png\" alt=\"red-velvet\" width=\"230\" height=\"203\" \/><\/a>INGREDIENTS FOR THE CAKE<\/strong><\/p>\n<ul>\n<li>2-1\/2 C sifted AP flour<\/li>\n<li>2 tsp fine salt<\/li>\n<li>2 tsp baking powder<\/li>\n<li>1\/4 tsp baking soda<\/li>\n<li>1\/4 C cocoa powder<\/li>\n<li>1 TBL red food coloring<\/li>\n<li>1-1\/2 TBL water<\/li>\n<li>2 sticks butter, softened<\/li>\n<li>2 cups granulated sugar<\/li>\n<li>3 large eggs, at room temperature<\/li>\n<li>1 tsp vanilla extract<\/li>\n<li>Juice and zest from two oranges<\/li>\n<li>1 cup low-fat buttermilk<\/li>\n<\/ul>\n<p><strong>INGREDIENTS FOR THE ICING<\/strong><\/p>\n<ul>\n<li>1 stick butter, softened<\/li>\n<li>1 pound cream cheese, at room temperature<\/li>\n<li>4 C sifted powdered sugar<\/li>\n<li>2 TBL whole milk<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<ol>\n<li>Preheat the oven to 350\u00b0F<br \/>\n<strong>MAKING THE CAKE<\/strong><\/li>\n<li>Coat 2 (9-inch) round cake pans with Crisco<\/li>\n<li>Add 2 TBL flour to the pans, and shake to spread it around<\/li>\n<li>Discard any leftovers<\/li>\n<li>Set pans aside<\/li>\n<li>Sift your flour, salt, baking powder, and baking soda together, then set aside<\/li>\n<li>Cream together your butter, cocoa, sugar, eggs, vanilla, orange juice and zest, food coloring and water<\/li>\n<li>Add in small increments, mixing well in between<\/li>\n<li>On low speed mix your flour and buttermilk, starting and ending with the flour.<\/li>\n<li>Do not overmix, or your batter will become tough.<\/li>\n<li>Divide the batter into your two cake pans.<\/li>\n<li>Smooth the top with a spoon<\/li>\n<li>Bake about 30 minutes, or until a toothpick comes out clean<\/li>\n<li>Remove from the oven and let the cake pans cool for 10 minutes.<\/li>\n<li>Slide a butter knife around the edges and turn the cake out onto the cooling rack.<\/li>\n<li>Let cool for at least an hour<br \/>\n<strong>PREPARING THE ICING<\/strong><\/li>\n<li>Beat room temperature butter in a large bowl for about 30 seconds<\/li>\n<li>Add the cream cheese and beat another minute.<\/li>\n<li>Reduce the speed and add the powdered sugar a spoonful at a time, mixing for 30 seconds between each spoonful.<\/li>\n<li>If the frosting is too stiff, add a spoonful of milk and beat for 30 seconds until it is just right<br \/>\n<strong>ASSEMBLING YOUR CAKE<\/strong><\/li>\n<li>Cut the puffy top off what will be your bottom layer.<\/li>\n<li>Spread 1 cup of the icing onto the cake layer, using an offset spatula<\/li>\n<li>Work from the center to the outside<\/li>\n<li>Add more icing if necessary<\/li>\n<li>Set the second cake layer on top of the first and ice the second layer<\/li>\n<li>Ice the sides of the cake<\/li>\n<li>If the sides are crumbly, paint a thin layer of icing on the side to create a base.\u00a0 Refrigerate for 30 minutes, then add a layer of icing on top of the first stabilization layer.<\/li>\n<li>If you plan on eating it that day, store the cake at room temperature beneath a cake cover<br \/>\nIf this is for another day, store it in the fridge for up to three days covered in plastic wrap.<\/li>\n<li>Remove from refrigerator one hour before serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR THE CAKE 2-1\/2 C sifted AP flour 2 tsp fine salt 2 tsp baking powder 1\/4 tsp baking soda 1\/4 C cocoa powder 1 TBL red food coloring 1-1\/2 TBL water 2 sticks butter, softened 2 cups granulated sugar 3 large eggs, at room temperature 1 tsp vanilla extract Juice and zest from &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/red-velvet-cake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Red Velvet Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[137],"tags":[],"class_list":["post-681","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/681","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=681"}],"version-history":[{"count":6,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/681\/revisions"}],"predecessor-version":[{"id":17707,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/681\/revisions\/17707"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=681"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=681"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=681"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}