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In the Oven: Red Hot Velvet Cake with Cinnamon Buttercream

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Next up on the schedule: the gentlemen bakers’ twist on a red velvet cake… with cinnamon frosting! Posting date is October 20.

Red Hot Velvet Cake with Cinnamon Buttercream
Author: Matt Lewis & Renato Poliafito
Serves: One 8-inch cake
Ingredients
  • For the red hot velvet cake layers
  • ¼ cup dark unsweetened cocoa powder
  • 2 tablespoons red gel food coloring
  • ¼ cup boiling water
  • 6 tablespoons unsalted butter, softened, cut into small pieces
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 2/3 cups sugar
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups cake flour
  • 1 teaspoon fine salt
  • 1 tablespoon cider vinegar
  • 1 teaspoon baking soda
  • For the cinnamon frosting
  • 1½ cups sugar
  • ¼ cup all-purpose flour
  • 1½ cups milk
  • ¼ cup heavy cream
  • 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon
  • To assemble the cake
  • Red Hots (cinnamon imperials) candies for decoration
Instructions
Make the red hot velvet cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. In a medium bowl, whisk together the cocoa powder, food coloring, and boiling water. Set aside to cool.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. Stir the buttermilk and vanilla into the cooled cocoa mixture.
  5. Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
  6. In a small bowl, combine the vinegar and baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
  7. Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the cinnamon frosting
  1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
  3. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the cake
  1. Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1¼ cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer. Crumb coat the cake (see page 22) and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the Red Hots and refrigerate again for 15 minutes.

 

In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

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For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Author: Matt Lewis & Renato Poliafito
Serves: 1 (9-by-13-inch) cake
Ingredients
  • For the crumb topping
  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup firmly packed dark brown sugar
  • 1⁄2 teaspoon salt
  • 3⁄4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
  • For the chocolate cinnamon swirl
  • 1⁄2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • For the sour cream cake
  • 3 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 1⁄4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1⁄2 teaspoons pure vanilla extract
Instructions
Make the crumb topping
  1. Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
  2. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
Make the chocolate cinnamon swirl
  1. In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  6. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
  7. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Notes
[i]How to store: [/i]The cake will keep for 3 days, tightly covered, at room temperature.

 

In the Oven: Milk Chocolate Malt Ball Cake

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We’re coming back to the classic Baked three-layer cake. This one is a Whopper in cake form. Posting date is May 5!

Milk Chocolate Malt Ball Cake
Author: Matt Lewis & Renato Poliafito
Serves: 1 (8-inch) cake
Ingredients
  • For the malt cake layers
  • 2 1⁄4 cups cake flour
  • 3⁄4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3⁄4 teaspoon salt
  • 1⁄4 teaspoon freshly grated nutmeg
  • 1 cup malted milk powder
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 1⁄2 cup vegetable shortening, at room temperature
  • 2 cups sugar
  • 1 tablespoon pure vanilla extract
  • 2 cups ice cold water
  • 4 large egg whites, at room temperature
  • For the milk chocolate frosting
  • 8 ounces bittersweet chocolate, finely chopped
  • 8 ounces milk chocolate, finely chopped
  • 1 1⁄2 cups heavy cream
  • 2 tablespoons light corn syrup
  • 1 1⁄2 cups (3 sticks) unsalted butter, softbut cool, cut into 1-inch pieces
  • To assemble the cake
  • Malted milk balls for decoration
Instructions
Make the malt cake layers
  1. Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
  2. Sift the flours, baking powder, baking soda, salt, and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
  4. In a medium bowl, whisk the egg whites until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
  5. Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
Make the milk chocolate frosting
  1. Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
  2. With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
Assemble the cake
  1. Refrigerate the frosting for a few minutes (but no more), until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1⁄4 cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer and trim. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the malted milk balls and refrigerate again for 15 minutes.
Notes
[i]How to store: [/i]This cake will keep beautifully in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving.