Last weekend was Easter Sunday and, as per usual for holidays, we had a big family dinner at my Mom’s house. Now, for us, family dinners are always a large affair. Ten people at dinner is nothing. We once had 35 for Thanksgiving and my mother didn’t bat an eye.
We always make a ton of food, we eat too much, we talk politics, which upsets my wonderful grandmother, but she puts up with us and we laugh like crazy. I have the BEST family. 🙂
I think one reason why my mom doesn’t freak out about big dinners is because she is a master delegator. My cousin brought a vegetable dish, my mom made the ham and I was charged with deviled eggs and dessert.
I know. This is your surprised face.
I really wanted to make a big beautiful red velvet bundt cake because I hadn’t made one in a long time and its my dad’s favorite. Due to a major issue in the process, we did NOT end up with Red Velvet Bundt Cake. But we did get what I am calling
Fairie Velvet Cake!
It is adapted from a recipe I found on Home Made Hooplah.
I will explain in due time about the green. Just know. It’s delicious.
Here we go!
Sugar, unbleached all-purpose flour, baking soda, salt and unsweetened cocoa powder.
Wet works! Full disclosure. I was so excited about this cake, I did not take one of my “all-of-my-ingredients-are-laid-out-isn’t-it-pretty” shots. But you end up just throwing them all in a mixing bowl all at once anyway, so here is THAT shot!
Up in here we have eggs, vegetable oil, vanilla, buttermilk, white vinegar and blue food coloring.
Wait. What? Yeah, so here is the deal. To make Red Velvet Cake, you can use beets. That is what super baller people do. I’m only regular baller, so I still use food coloring. I was so excited about this cake. I knew I had food coloring. I opened my cabinet, got the box down and…
No. Red. Food. Coloring.
Now, I could have freaked out. And a younger, less mature Jessica totally would have. But at 31, I am so much more level headed than I was when I was 29. I figured, what the hell? It’ll be Blue Velvet. Hence the blue food coloring.
But wait, Jessica, you are thinking, that cake up there is green.
Yeah, I know. Let’s move on for now.
First, we sift together all the dry ingredients. To do this, I placed my sifter into a large mixing bowl. I scooped a bit of the flour then a bit of the sugar then a bit of the flour then a bit of the sugar into the sifter and mixed them together. I repeated this process until there was only about 1/4 cup of flour and sugar left.
At that point, I went ahead and added the cocoa powder, baking soda and salt to the remaining flour and sugar and put all of that into the sifter. I finished sifting all the ingredients together into the mixing bowl.
And it looks like this!
Set that bowl of stuff aside. For the wet ingredients, again, just throw all of them into a mixing bowl and blend until combined. I used my standing mixer, Carmelita Hotchkiss, and the paddle attachment.
You will notice the lovely red glare of our kitchen lights in the batter. Don’t worry. You won’t see that in your batter. Unless of course, you have red lights. In which case, let’s trade pictures of our kitchens cause you and I clearly have the same design sense and I am always looking for ideas.
Oh! We should chat about vinegar. Real quick. I was like, what? Vinegar in a cake? Gross. Vinegar is gross. Everything related to it is gross. Pickles? Nope. Olives? Pass. Why why why is it here? Because! The vinegar (an acid) reacts with the baking soda (a base) and makes a lot of lovely lift in the cake! Like those volcanos that people talk about making in elementary school, but no one ever actually made! #Science! Also, if you actually made one of those volcanoes, that is super sweet. Tell me about it in the comments. 🙂
Next! Add the dry mix to the wet works. I added it about a third at a time so as not to over mix, dry out or make a bigger mess than I normally do.
Add your chocolate chips. Cause there are chips outside and inside this cake. Yep. All the chips. It’s what we do.
Oooooo….teal cake….*insert Homer Simpson drool here*
Prepare a bundt pan by greasing it with some unsalted butter. Be sure to get into all the peaks and valleys of the pan. Coat the pan with flour and tap off all the excess so you have a nice thin layer over the inside.
Pour the batter into the pan.
Bake at 325° for 60 minutes!
While that is baking, make your cream cheese icing. You can’t have Fairie Velvet Cake without cream cheese icing. Duh.
Gather your unsalted butter, softened cream cheese, heavy whipping cream, vanilla and powdered sugar.
In the bowl of your standing mixer, or a medium mixing bowl, combine your butter, vanilla and cream cheese until smooth.
Add your powdered sugar and heavy whipping cream and mix until light and fluffy. It took Carmelita about 3 minutes on medium speed but your mileage may vary.
I’ll be completely honest. When I made this icing, I fear my butter was too cold. We ended up with this delicious cream cheese flavor, but with little butter lumps all through it. When we got to my mom’s for dinner, we used her immersion blender to smooth it out before I piped it on. Try to make sure your butter and cream cheese are both room temperature before starting on it.
Did you hear that? It’s the alarm on my phone. Pretty Little Liars is on! Wait, no they’re off until Summer.
The cake is done!
Let the cake cool in the pan for 10 minutes- no more! I have found that the longer it sits and cools in the bundt pan, the more it starts to cling to that pan and the harder it is to get it out looking pretty. It should just ease out. You may have to run a butter knife around the edge of the pan to help, but it should pop out pretty easily.
Aaaaaaand it’s green. Yep. Not blue. Not even teal like the batter indicated. But green. I am 100% good with it.
Let it cool COMPLETELY before even thinking about considering the idea of pondering icing this cake. Once you are in the safe zone of cooled cake, ice it however you like and sprinkle some extra chocolate chips on top for funsies and texture.
Bam. I admit. I know my piping game is not very strong yet, but I’m going to work on it.
Something about it felt special, but I don’t need a cake for that. I just need my amazing family. They are pretty special even without a green cake.
Nosh on, friends!
Fairie Velvet Cake
Yield: 1 cake Prep: 15 minutes Bake: 60 minutes
2 1/2 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
3 1/2 tbsp unsweetened cocoa powder
1 cup vegetable oil
1 tbsp white vinegar
1 1/2 tsp vanilla extract
1 cup buttermilk
2 tbsp blue food coloring
1 cup semi-sweet chocolate chips
8 oz softened cream cheese
1/4 cup softened unsalted butter
1 cup powdered sugar
1/2 tsp vanilla extract
1/3 cup heavy whipping cream
- Preheat oven to 325°.
- Sift together the flour, sugar, salt, baking soda and cocoa powder. Set aside.
- Combine the remaining ingredients, except the chocolate chips.
- Add the dry mix to the wet mix in three batches.
- Stir in the chocolate chips.
- Pour the batter into a prepared bundt pan and bake for 60 minutes.
- Let cake cool 10 minutes then remove from bundt pan.
- Allow cake to cool completely before icing.
- For the icing: combine the butter, vanilla and cream cheese.
- Add in powdered sugar and heavy whipping cream and mix until light and fluffy.
- Ice the cake, slice and enjoy!