Red Velvet Cake with Cream Cheese Frosting
"This rich, chocolaty Southern favorite has its own culinary mythology: a couple at the Waldorf-Astoria, a shared slice of bright red chocolate cake, a request for the recipe, and the surprise of later finding a $100 charge on their room bill. Maybe all desserts this good deserve a legend. Make Ahead Tip: Wrap the cake layers in plastic wrap and store at room temperature for up to 1 day. Assemble and frost when ready to serve...."
INGREDIENTS
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For the Cake:
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3/4 cup all-purpose flour
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3/4 cup whole-wheat pastry flour
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1/4 cup unsweetened cocoa powder, sifted
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2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup plus 2 tablespoons sugar
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6 tablespoons cold unsalted butter, cut into chunks (see Cake-Baking Tips)
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2 large eggs, at room temperature (see Cake-Baking Tips), separated
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2 teaspoons vanilla extract
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1/2 ounce red food coloring (4 teaspoons), optional (see Ingredient note)
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1 cup nonfat buttermilk
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For the Cream cheese frosting & garnish:
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12 ounces soft light cream cheese
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3/4 cup confectioners' sugar
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1 1/2 teaspoons vanilla extract
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1/2-1 ounce chocolate, grated, for garnish (optional)
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Cake-Baking Tips: When using cake pans, they must be greased and floured to create a thin layer of protection against the oven’s heat. For greater convenience, use a cooking spray that has flour in the mix, such as Pam for Baking, Baker’s
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