Serious Eats: Recipes
Red Velvet Cake
If you really look inside your soul and search your tastebuds, you will, like me, come to the harsh realization that red velvet is a fiction. Those bright carmine cupcakes peddled by overhyped bakeries are dry, stale, and lacking in flavor and substance. This cake is impossibly buttery and melt-in-your mouth with moist dark brown sugar.
Notes:
- Cooked beets are available at specialty markets. Avoid canned beets—they are too soft and overly sweet. Drain beets and puree in food processor.
- If you don't have three 9-inch round cake pans, bake 2 cakes, allow them to cool in pans as directed in recipe, invert, then wash and dry pan and bake the final cake layer.
- Frosting adapted from Cook's Country Magazine.
