OK, so maybe this one’s obvious. But who can resist a recipe for red velvet cake on any day, much less the Day of Love? Colicchio & Sons pastry chef Stephen Collucci shares the recipe for his red velvet cake, but says it needn’t be just for tonight. Bake the cake in a loaf pan, and it’ll make for a great breakfast treat the morning after.
“Spread with some lightly sweetened cream cheese,” he adds, noting that the red in this picture might not look very red, but hearkens back to the recipe’s origins, when it was believed that the combination of acids and alkali in the batter gave off a reddish hue.
Colicchio & Sons’ Red Velvet Cake
Yield: 1 1/2 quarts batter
3 1/2 cups all-purpose flour
2 1/4 cups sugar
1 1/2 sticks butter (12 tablespoons)
3 eggs, room temperature
6 tablespoons cocoa powder
1/2 tablespoon salt
1/2 tablespoon baking soda
1/2 tablespoon cider vinegar
1/2 tablespoon vanilla
2 1/2 cups buttermilk
red food coloring, as desired
In a mixing bowl, sift together the flour, cocoa, and salt and set aside. In a mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl between each one. Mix the buttermilk and vanilla, and add to the batter, altering with the flour mixture, in three parts, starting and ending with the buttermilk. In a separate bowl, combine the baking soda and vinegar (it will foam up), and add to the batter. Add food coloring to reach the desired color.
Pour the batter into a greased 12-inch-by-18-inch half-sheet pan or 10-inch-by-4-inch loaf pan. Bake for about 15-20 minutes, until the cake springs back when touched and a cake tester comes out clean. Slice and serve spread with sweetened cream cheese.
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