This past weekend, Paper Magazine saw great success with SuperDuper Market, the pop-up supermarket that featured over 50 national food vendors. Here at the Rooster, we were privileged enough to be included and handed out red velvet danishes to tempt the hungry crowd. With a history that dates back to the 1870s, red velvet cakes got their name from their crumbly velvet texture and red tint of the cake itself.
While we can’t divulge our danish recipe quite yet, we wanted to kick your week off right with an impressively sweet dessert that is a basic riff on the ever-popular cake pops. Made with homemade red velvet cake and cream cheese frosting, we’re doing the cake thing sans the pop. Incredibly simple to make, most cake pop recipes call for boxed cake mix and icing. While using the pre-packaged goodies would certainly shave some time off the recipe as a whole, we’re going all homemade on these red velvet babies.
Prep time: 1 hour
Cooking time: 1 hour
Total time: 2 hours
1 cup buttermilk
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
1 teaspoon salt
2 tablespoons cocoa
1 stick butter softened
2 oz red food coloring
1/2 stick unsalted butter
6 oz cream cheese
1/4 teaspoon vanilla extract
2 cups confectioners sugar
14 oz bag white chocolate candy melts
Assemble the Red Velvet Cake
1. Preheat the oven to 350 degrees. Lightly grease (with non-stick cooking spray) and flour two 8 or 9 inch cake pans
2. In a medium bowl with a whisk, stir together the two eggs. Then, add the liquid ingredients (buttermilk, vinegar and red food coloring) and whisk until combined. Set aside
3. In a new large mixing bowl, combine all the dry ingredients (flour, butter, sugar, baking soda, salt and cocoa). Next, add the wet ingredients to the dry and with a hand mixer or in a bowl of a stand mixer fitted with a paddle attachment, mix together on medium - high for a minute or until all ingredients are thoroughly combined.
4. Pour the batter into a cake pan and bake for 30 minutes or until a toothpick inserted in the middle of the cake comes out clean, with no crumbs attached.
5. Cool the cake in the pan for 15 minutes and once cool, remove from the pan set aside
Cream Cheese Frosting
1. In a small bowl, mix the butter and cream cheese together on medium - high speed until light and fluffy. Add the sugar one cup at a time, beating together until well combined. Finally, add the vanilla and beat on high speed for 1-2 minutes until fluffy.
2. Transfer the frosting to a small bowl and set aside
Assembling the Cake Pops
1. Over a large mixing bowl, crumble / break apart the cake with your fingers or a fork until the texture is tiny and crumbly and all you are left with are cake crumbs (this will be the base of your cake pop)
2. Add the frosting to your cake crumbs and mix together until the frosting is dissolved into the cake. At this point, you should be able to roll the cake crumbs into a small, ball-like texture. It should be malleable in texture and thick enough to form into a small round shape. You don't want them too be too big, probably big enough just to fit in the palm of your hand
3. Once you have made all your cake balls (a standard cake should yield about 50 pops), place the cake balls on a non-stick sheet tray and place them in the fridge for 1 - 2 hours or the freezer for a 1/2 hour.
Preparing the White Chocolate Ganache
1. Meanwhile, make the candy coating for the cake pops by melting 1 bar of white chocolate bark, white chocolate chips or ideally, a 14 oz. bag of white chocolate candy melts. Using either a double broiler over the stove or in a small glass bowl in a microwave, melt the chocolate until it is softened and the white chocolate has turned to liquid. Once melted, set aside
2. Take the dough balls out of the fridge / freezer and one at a time, dip them carefully into the melted candy coating. To make sure each cake ball has enough ganache, roll it around with a spoon in the ganache, being sure to coat the whole cake ball with candy coating
3. One by one, remove the cake pops from the coating and place on wax paper to harden
(These red velvet cake "truffles" can also be stored in an air-tight container kept in the fridge)