I've learned alot about Red Velvet Cake over the years.
Probably because I find it quite interesting. Is it chocolate cake? Vanilla Cake with red food coloring?
Well . . . it's neither.
Although red velvet cake has a mild chocolate flavor, it is
not, by definition, a chocolate cake.
Rather, it's a devil's food cake that's
made with cocoa, white vinegar, baking soda, and buttermilk. The deep red color
comes from red food dye, and the cake is traditionally iced in rich cream
cheese frosting.
Legend has it that the cake was actually born in the North, at
New York
City's Waldorf-Astoria Hotel. But there's no question that regardless of its
origins, it has become a Southern specialty.
Did you know that there are actually "essentials" to making an authentic Red Velvet Cake!?
A few are that the cake must have some cocoa and red food coloring; and that the cake must also have cream cheese frosting.
I know . . . this post isn't supposed to be about Red Velvet Cake, but when researching and sampling Red Velvet Brownie recipes . . . I wanted to stay as close to the "essentials" of an authentic Southern Red Velvet Cake as I could . . . while trying to stay true to "brownies" as well.
So after researching and sampling several recipes, I made a few adjustments to the best ones . . . and created a recipe that is the perfect combination of red velvet cake and brownie . . . .
moist, dense dark red velvet brownie cake
with strong notes of cocoa . . .
and the creamy finish of sweetened cream cheese
So delicious!
And the cream cheese frosting . . . Well, it's Paula Deen's recipe; and it's THE best cream cheese frosting recipe. Hands down.
Pair the two (red velvet brownie topped with Paula Deen's frosting) and you have a rich and delectable dessert.
Here’s what you’ll need . . .
1 cup flour
3 Tablespoons unsweetened cocoa powder
1 ½ cups sugar
1 stick of butter
2 ounces unsweetened chocolate, chopped
3 eggs
1 ½ teaspoon vanilla
2 teaspoons red food coloring
2/3 cup water
½ teaspoon salt
½ teaspoon baking powder
** You can substitute brown sugar for white sugar, if you prefer a strong molasses flavor over cocoa.
Preparation
Preheat oven to 325 degrees F.
Whisk flour, cocoa powder, salt and baking powder in a bowl.
Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool.
Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring.
Stir in the flour mixture. Spread in the pan. Bake 18 to 22 minutes (do not over bake), then cool.
Top with cream cheese frosting.
Cream Cheese frosting
courtesy of Paula Deen
2 (8-ounce) packages cream cheese, room temperature
1 stick unsalted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Add all ingredients into a medium bowl and beat until fluffy using a hand mixer.
Spread frosting on top of each piece of brownie.
Enjoy!
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