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Red Velvet Heart Cake Recipe

Red velvet heart cake

This heart cake is a very decorative and yummy treat you can prepare for your favorite valentine.  This Red Velvel cake is used as the first part of a 3 part recipe for A Sweet Heart for My Sweetheart Cake Recipe.

This recipe talks about how to bake the red velvet cake and is based on the Rose Red Velvet Cake in Rose’s Heavenly Cakes book by Rose Beranbaum.

 

Making the Red Velvet Cake.

Tools Needed

Nordic Ware Decorative Heart Pan

2 Medium bowls

1 cup measuring cup

Measuring spoons

Table knife

Kitchen scale

Food processor or sifter

Kitchen Aid stand mixer

Whisk

Cake board or plate which to place cake

 

List of Ingredients to Purchase

 

Grocery store items (by location where I find them)

  

Spice / sugar/flour section  

 1 oz bottle red food color

1 ½ teaspoons pure vanilla extract

200 grams (2 cups) Cake flour 

200 grams  (1 cup) Sugar

3 teaspoons baking powder

1 teaspoon Unsweetened Cocoa

½ teaspoon salt

 

Other aisles

 90 grams –  3 large egg whites 

58 grams (¼ Cup) Oil

57 grams – 4 Tablespoons Butter

121 grams – ½ Cup Buttermilk 

 

Recipe steps:

Measure the dry ingredients

Ingredients needed

200 grams (2 cups) Cake flour 

200 grams (1 cup) Sugar

3 teaspoons baking powder

1 teaspoon Unsweetened Cocoa

½ teaspoon salt

2 Medium bowls

1 cup measuring cup

Measuring spoons

Table knife

Kitchen scale

Food processor or sifter

Kitchen Aid stand mixer

Whisk

2 cup glass measuring cup with spout

Preheat the oven to 350 degrees.

Weigh out each ingredient separately.  If there is a mistake with any one ingredient, all you need to do is to re-measure that one ingredient and not everything that was mixed together. 

To measure the baking powder, place the correct measuring teaspoon into the baking powder and fill the spoon.  Next, while holding the spoon over the sink or over the baking powder container, take the straight flat edge of a table knife and level the spoon so that none of the baking powder is above the spoon.  Once the measuring spoon is leveled, place the baking powder into a bowl.  Some baking powder containers have a straight ridge to run the spoon against once the spoon has been filled, that will act just like the knife.  Repeat the same procedure with the salt and the cocoa. 

Weigh the 200 grams (2 cups) Cake flour and place into a separate medium bowl.

If you don’t have a food processor, use a sifter. Sift the flour directly into the bowl that you are weighing after zeroing the scale.

If you do not have a scale, sift the flour directly into the 1 cup container and level with a straight edge of a knife blade by taking the straight flat edge of a table knife and level the measuring cup so that none of the flour is above the spoon.  Pour the flour into a clean medium bowl. Repeat and sift the second cup of flour directly into the 1 cup container and level with a straight edge of a knife blade.

Weigh the 200 grams (1 cup) Sugar and place into a separate medium bowl.

In order to aerate the flour and mix everything together, place the flour, sugar, baking powder, unsweetened cocoa, and salt into a food processor with its blade attached. Pulse the food processor for several times for about 6 seconds each time. 

If you do not have a food processor, pour the dry ingredients into a medium bowl and whisk together to blend.  

Measure most of the liquid ingredients

Ingredients needed

90 grams –  3 large egg whites 

1 oz bottle red food color

1 ½ teaspoons pure vanilla extract

58 grams (¼ Cup  Oil)

 

Medium bowl

Whisk

2 cup glass measuring cup with spout

To split the eggs, carefully tap the egg on the counter. Once the shell is partially broken carefully finish breaking off the half. Put a small bowl in front of you on the counter. While holding the egg over the bowl, take the half of the shell with the egg in it and tilt it until most of the egg white is falling out. Then place the edge of the other shell on top of the egg white. Wait for most of the egg white to fall out then switch it to the other shell. If there is still some egg white left move it from one shell to the other until most of it is gone. Place that egg white in another bowl and do the next one just like you did that one.   

Place the 90 grams –  3 large egg whites, 1 oz bottle red food color, and 1 ½ teaspoons pure vanilla extract into a medium bowl.  Stir with a whisk until it becomes one color. 

I like to move the egg mixture to a 2 cup measuring cup because it is easy to divide the mixture when I need to add ½ of the mixture later.

Mix the cake batter and bake the cake

Ingredients needed

57 grams – 4 Tablespoons Butter

121 grams – ½ Cup Buttermilk 

Dry ingredients

Liquid egg mixture

Nordic Ware Decorative Heart Pan

Kitchen Aid mixer

Cake board

 

Melt the butter in the microwave for twenty seconds on high. 

Place the oil and melted butter in the Kitchen Aid mixer. Stir it on medium (4) until it is incorporated. Add the flour mixture and the buttermilk.Mix on low until the ingredients are moistened.  This will prevent the dry ingredients from slinging out of the bowl when the mixer speed is increased.  Increase the mixer to medium speed.  I use 4 on my Kitchen Aid mixer.  Beat for 90 seconds.  Turn off the mixer. Scrape down the sides and bottom of the bowl so that anything stuck on the sides or bottom of the bowl will be incorporated and mixed together.

Add ½ of the egg mixture.  Start the mixer on low just to blend.  Turn up to medium and mix for 30 seconds.  Turn off the mixer.  Scrape down the sides and bottom of the bowl. 

Add the remaining egg mixture.  Start the mixer on low just to blend.  Turn up to medium and mix for 30 seconds. 

Bake for 25 to 35 minutes at 350 degrees F until a wire cake tester inserted in the center comes out clean.  The cake should show an internal temperature of about 200 degrees F.

When the cake is done take it out of the oven and place it on a wire rack to cool for ten minutes. Once it has cooled for ten minutes run a small spatula over the edges of the pan. Make sure not to scrape the pan’s non-stick surface. Then place the wire rack on top of the cake pan and with one hand inside an oven mitt placed on the cake pan and one on the rack flip the cake over.

Place a cake board upside down on top of the cake and flip it over again. Once the cake has completely cooled, loosely place plastic wrap over the cake.

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