Naked Red Velvet Cake With Cream Cheese Icing

img_20161106_115201When I first had red velvet cake, I instantly fell in love with it. A taste of heaven. Unfortunately it is one of the things that sadly didn’t make its way over the pond yet. So if you want to have some, you have to make it yourself. But brace yourself, this is far from being diet-friendly.

Ingredients

  • 2,5 cups of flour
  • 1 cup of softened butter
  • 1,5 cups of sugar
  • 1 cup of buttermilk
  • 3 eggs
  • 2 tablespoons of red food coloring
  • 2 tablespoons of cacao powder
  • 1 pack of vanilla sugar (2 tablespoons)
  • 1 teaspoon of vanilla extract
  • 1 pinch of salt
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 2 cups of cream cheese
  • 1 cup of powdered sugar
  • 1 vanilla bean
  • 1 teaspoon of rum extract
  • 4 tablespoons of strawberry jam
  • 4 tablespoons of white chocolate chips

Pre-heat the oven at 175 degrees Celsius/350 degrees Fahrenheit. Line the bottom and the sides of a 7 inches/18 centimeter backing form with parchment paper. Make sure the parchment paper is 2 inches/5 centimeters higher than your form. Blend the sugar and the butter until the mixture is creamy. Add the eggs, the red food coloring and the cacao powder. After this is all blended in smoothly, add the buttermilk and the flour, followed by the vanilla sugar, the salt and the vanilla extract. Mix the baking powder and the baking soda in a separate small bowl and then add it to the cake dough. Fill the dough into the baking form and bake for approximately 30-40 minutes.

I use the time while the cake is in the oven to prepare the icing. For that, scratch the vanilla out of the bean and mix it with the cream cheese in a bowl. Add the powdered sugar and the rum extract and blend it until the texture is creamy and smooth. Leave the icing in the fridge till the cake is ready.

Make sure the cake has cooled down completely before proceeding. Then cut it horizontally with a large kitchen knife so that you get 3 evenly high layers of cakes. The bigger the knife, the easier it will be for you to get a clean and even cut. If your cake comes out of the oven with a little bit of a round top, cut the top part so that it is as even as possible. Then place the first layer on the cake plate and spread 2 tablespoons of the jam on it. Then add the cream cheese icing and spread it out more or less evenly. Drizzle 2 table spoons of chocolate chips on top. Then place your next layer on top and repeat. When your third layer is on your cake, spread the remaining icing on the cake and cover it evenly.

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