It has been entirely too long since I’ve posted to my blog and for that I’m truly sorry. My life at work has been extremely hectic of late and after 10-12 hour days for months on end plus 2 hours of commuting per day, I just haven’t been myself lately. One of the reasons it’s been so hectic at work is that I’m no longer just the executive chef for our operation, but now I’m also the catering manager. My work day doesn’t end until the catered events end these days and that’s why I’m living at my job.
The bright side to this is that I have recently totally revamped our catering menus at work including dumping all of the common desserts and replacing them with quality, scratch made desserts. Included in that endeavor is this unbelievably delicious take on a red velvet cake that we now offer at work. The photo above is a partial that was sent out on a dinner and so many of my friends commented and asked for the recipe that I thought I’d share it with everyone.
This is a scratch-made cake, not made from a box, so it takes a few more ingredients but it’s well worth it. This is the kind of cake you don’t mind paying $40 for at a bakery. I’ll be sharing some of the other cake recipes we’re offering in the coming weeks, but for now, you can’t go wrong with this delicious red velvet cake!
- 1 1/2 cups sugar
- 1 cup butter, softened
- 1/2 cup firmly packed light brown sugar
- 4 large eggs at room temperature
- 2 tbsp red liquid food coloring
- 1 tbsp pure vanilla extract
- 1-8oz container of sour cream
- 2 1/2 cups White Lily soft wheat flour (or similar cake flour)
- 1/2 cup unsweetened cocoa
- 1 tsp baking soda
- 1/2 tsp table salt
- 3/4 cup strawberry preserves
- 1/4 cup Amaretto or other almond liqueur
- 3/4 cup butter, softened
- 5 cups powdered sugar, sifted
- 1 3/4 cups diced fresh strawberries, divided
- Prepare the cake layers. Preheat oven to 350F. Beat first 3 ingredients at medium speed with an electric mixer until fluffy. Add the eggs, one at a time, beating just until blended after each addition. Add the red food coloring and vanilla, blending at low speed until just blended.
- Stir together the sour cream and 1/2 cup of water until blended. Sift together the flour and next 3 ingredients. Gradually add the butter mixture alternately with sour cream mixture, beginning and ending with the flour mixture. Spoon the batter into 3 greased (with the shortening) and floured 9″ round cake pans (about 2 1/2 cups of batter per pan).
- Bake at 350F for 20-24 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove from pans and continue cooling on a wire rack until cooled completely (about 30 minutes).
- Prepare the glaze. Pulse strawberry preserves in a food processor until smooth, transfer for a microwave safe bowl. Microwave strawberry preserves on high for 30-45 seconds or until melted. Stir in the almond liqueur. Brush 1/4 cup warm glaze over the top of each cooled cake layer, reserving the last 1/4 cup of glaze.
- Prepare the frosting. Beat 3/4 cup softened butter at medium speed for 20 seconds or until fluffy. Gradually add 5 cups of sifted powered sugar and 1/2 cup diced strawberries, beating at low speed until creamy. Add 1/4 cup diced strawberries, 1 tbsp at a time, until the frosting reaches the desired consistency. Reserve 1 cup of strawberries for garnish.
- Place 1 cake layer, glazed side up, on a serving platter. Spread 1/3 of the frosting over the cake layer; sprinkle with 1/2 cup of strawberries. Repeat with the second cake layer, then top with remaining cake layer. Spread remaining frosting over the top, drizzle with remaining strawberry glaze and top with any remaining diced strawberries.
Serves 12-16 depending on the way you slice it.