Red Velvet Cake Boss

Apparently TLC’s “Cake Boss”, Buddy Valastro, will be at the Kroger on South Cobb Drive in Smyrna, GA today to sign copies of his books and Cake Boss cake mixes. Now I’m not a big cooking/baking show watcher but I can’t help but watch this man whip up some of the most extravagant cakes I have ever seen. It really feels like he started a sort of revolution in the baking world. The way he mixes textures, designs, flavors, and even different pastries is salivating – yes, there really isn’t a better word to describe it. In honor of the visit from this New Jersey native, I have decided to post up one of Buddy’s own recipe for a beloved classic: Red Velvet cake with, wait for it…, Cream Cheese frosting! Yum.

This recipe is posted on Oprah’s site.

Servings: Serves 12–16

Ingredients

• 2 1/4 cups sifted cake flour (not self-rising)
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp. salt
• 8 Tbsp. (1 stick) unsalted butter , at room temperature
• 1 1/2 cups sugar
• 2 large eggs , at room temperature
• 2 Tbsp. liquid red food coloring
• 1 tsp. vanilla extract 
• 1 cup buttermilk , at room temperature
• 2 tsp. distilled white vinegar
• 1 tsp. baking soda
• 2 packages (8 ounces apiece) cream cheese , at room temperature
• 8 Tbsp. (1 stick) unsalted butter , at room temperature
• 2 1/2 cups confectioners’ sugar , sifted
• 1 tsp. vanilla extract 
• Pinch of salt

Directions

To make cake: Preheat oven to 350°. Grease two 9″ x 2″ round cake pans. Line bottoms with parchment paper; grease.

Sift flour, cocoa, and salt into a bowl.

In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.

Sounds pretty doable right? I thought so too! So now scoot your caboodle into your lovely Toyota (that you bought at none other than, of course, Sandy Springs Toyota) and head over to the Kroger to get a signature and your ingredients. Try this recipe for your Holiday dinner or party and be the most adored person there!

Also don’t forget to come by Sandy Springs Toyota on Roswell Road in Atlanta to pick out a lovely little Corolla, Prius, Camry, Avalon, Tacoma, or Tundra (fine, this one is not very little, at all, I know) or any other Toyota during our Toyotathon sales event and leave the party/dinner/gathering/anything/everything in an awesome new car and an great new outfit you could afford because of all the savings!

Visit the dealership at 6475 Roswell Rd NE, about 1 1/2 miles north of I 285. Sandy Springs Toyota serves Johns Creek, Marietta, Atlanta, Decatur, Buckhead, Dunwoody, Roswell, Duluth, Chamblee, Lithonia, Acworth and Sandy Springs.