Dessert

Montclair Martha's Red Velvet Cake

Name: Montclair Martha's Red Velvet Cake
Total time: 45 min
Yield: 6 servings
Ingredients: ¾ cup unsalted butter, room temperature, plus more for pans; 2 ½ cups cake flour (not self-rising), sifted, plus more for pans; 3 tablespoons unsweetened cocoa powder; 1 ½ teaspoons baking powder; 2 cups sugar; 3 large eggs; 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 2 one-ounce bottles liquid red food coloring; 3 tablespoons lukewarm water; 1 cup buttermilk; 1 teaspoon baking soda; 1 tablespoon white vinegar

25 August 2024

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$0.92

Dive into the delightful world of Montclair Martha's Red Velvet Cake, a delectable dessert that promises to tantalize your taste buds with every bite. This classic recipe, perfect for serving 6 individuals, takes around 45 minutes to prepare and bake, making it an ideal choice for your next gathering or special occasion. Each serving offers a generous 717 calories, providing a rich and indulgent treat that won't disappoint.

Dessert Valentine's Day Eggs

Method:

1
Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
2
In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes.
3
Add eggs, one at a time, beating well after each addition.
4
Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined.
5
Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
6
In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes.
7
Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
8
Using a serrated knife, trim tops of cakes so surfaces are level.
9
Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top.
10
Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake.
11
Transfer to refrigerator, and chill until ready to serve.

About this recipe

This exquisite cake is not just a feast for your palate but also a visual delight, boasting a stunning red hue achieved with liquid red food coloring, a trick of the trade passed down from Montclair's very own baking maven, Martha. The cake's tender crumb is the result of a precise blend of unsweetened cocoa powder, cake flour, sugar, eggs, vanilla extract, and a hint of salt, all whipped together to perfection.

The magic of Montclair Martha's Red Velvet Cake truly unfolds in its assembly. After baking, the layers are meticulously trimmed for a level surface, ensuring that each bite is equally divine. The cake is then lovingly frosted with a smooth, creamy buttercream, creating a masterpiece that's as beautiful as it is delicious. For an extra touch of elegance, the cake is refrigerated until it's time to serve, ensuring its flavors are at their peak.

Whether you're a seasoned baker or just starting out, Montclair Martha's Red Velvet Cake is a must-try. Its rich history and irresistible taste make it a beloved classic, sure to be a hit at any event. So, why not channel your inner Martha and whip up this timeless treat? Your taste buds, and your guests, will thank you.

Adapted from Martha Stewart

Kit For This Recipe

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