Victory Velvet Cake: Something To Look (Droolingly) Forward To

Picture from Google Images

I made a red velvet cake recently for a family member's birthday, and it reminded me how much fun this cake can be. I've made it in a variety of other colors for their appropriately hued holidays (for example, green velvet for St. Patty's Day), but I had the idea of incorporating the versatility of the cake with a way to celebrate whatever cancer victory you wish (i.e. end of chemo, 2-year all-clear, etc..). Lymphoma is represented by lime green, very close to the cake pictured, although this particular cake is not mine. But you could do any variety of colors depending on your type of cancer. This is now my recipe for red velvet cake, although it is about the fifth or sixth adjustment to the original recipe I used for Paula Deen's "Grandmother Paul's" red velvet cake. I plan on making a lime green velvet cake soon, so I'll be sure to post some pictures as soon as they are available. In the meantime, I hope you enjoy this recipe.



VICTORY VELVET CAKE with VANILLA BEAN CREAM CHEESE FROSTING

For the cake:

• 2 sticks butter
• 2 cups sugar
• 3 eggs
• 3 tablespoons cocoa powder
• 1 to 2 ounces food coloring (depending on color and desired intensity)
• 3 cups cake flour (2 1/2 if using only 1 ounce food coloring)
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

For the icing:

• 2 8-ounce packages cream cheese, softened
• 2 sticks butter, softened
• 1 1-lb box confectioners' sugar (more or less depending on taste)
• 1/8 teaspoon salt
• scraped seeds of one vanilla bean (optional, but recommended)
• 1 teaspoon vanilla extract 

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, cream together sugar and butter until pale and fluffy. Mix in eggs, one at a time.
3. Mix in food coloring (use only 1 ounce at this point).
4. On a sheet of wax paper, sift together flour, salt, and cocoa powder.
5. Add buttermilk and sifted dry ingredients alternately to bowl, ending with dry ingredients.
6. In a small bowl, stir together vinegar and baking soda (it will fizz) and add to bowl, stir well.
7. Add vanilla.
8. Observe the color. Cake will bake approximately 1 shade darker. If desired, add up to one additional ounce of food coloring.
9. Divide batter evenly among 3 8- or 9-inch greased rounds, and bake approximately 20 to 25 minutes until a cake tester comes out clean. Allow cakes to cool completely.
10. Meanwhile for the icing, cream together butter and cream cheese until thoroughly blended. Mix in salt, vanilla, and vanilla bean seeds. Test for sweetness and add more sugar, if desired.
11. If icing appears too thick, you may add about a teaspoon of milk at a time until desired consistency is reached.
12. Place a little icing on the surface of a cake platter and situate one layer. Add a few dollops of icing, smooth, and place another layer on top. Repeat for the third layer, inverting the top layer so the flat bottom is facing up. 
13. Spoon some of the icing on top and using an offset spatula, spread the icing over the top and down onto the sides of the cake. Continue adding icing in this fashion until a thin layer of icing surrounds the entire cake. (This is called a "dirty" icing, and does not have to be perfect.) Refrigerate approximately 30 minutes until icing has hardened some.
14. Remove cake and frost with the remaining icing. The hardened "dirty icing" will allow you to achieve a smoother, cleaner final frosting. If any icing is left over, spoon into a pastry bag fitted with a star tip and use to add a decorate border around the bottom and/or top edge of the cake.
15. Garnish additionally as desired and according to to chosen coloring. Strawberries or raspberries go nicely with red velvet cake, whereas lime wedges or kiwi slices might be nice with a green velvet cake. Use your imagination!
16. If not serving immediately, it is highly recommended that you keep this cake refrigerated. You can remove the cake 30 minutes prior to serving and allow to set at room temperature if you do not like a cold cake.
17. ENJOY!