I like my desserts in small packages. Like this one. Red Velvet Cake cut into petite slices with creamy cream cheese frosting.
Red Velvet Cakelettes
courtesy Martha Stewart
2 1/2 cups cake flour, sifted
2 TB unsweetened cocoa powder
1 tsp salt
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, room temperature
1/2 tsp red gel food coloring
1 tsp pure vanilla extract
1 cup buttermilk
1 1/2 tsp baking soda
2 tsp distilled white vinegar
Preheat oven to 350F. Whisk together the flour, cocoa, and salt. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each. Stir together the baking soda and vinegar in a small bowl (it will foam). Add mixture to the batter, and mix on medium speed for 10 seconds.
Butter and flour a 13×9 inch cake pan, and pour the batter in it. Bake 20-30 minutes, until a toothpick inserted comes out clean. Transfer the cake to a wire rack to cool completely before putting it in the freezer for 15 minutes. Cut the cake in half and fill with half of cream cheese frosting (recipe follows), using the other half of the recipe to spread on top. Decorate as desired.
Cream Cheese Frosting
1 package/8 oz cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp vanilla
1 package (16 oz) powdered sugar (about 4 cups), sifted
Beat cream cheese, butter and vanilla in a bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after addition.
Makes about 2 1/2 cups.