Velvet Cake

Cooking Instructions

Position racks so that the cake layers will bake in the middle of an oven and preheat the oven to 350 F. Grease and line two 9-inch round cake pans as directed on page 14 [see below]. Set aside.

Place the flour, cocoa, cinnamon, baking powder, baking soda, and salt together in a strainer or sifter and sift into a bowl. Repeat the process two more times. Whisk to mix well and set aside.

In the bowl of a stand mixer fitted with a flat beater, or in a bowl with a hand mixer, beat the butter at medium speed until soft and creamy, about 45 seconds. With the mixer still running, slowly add the sugar, then stop the mixer and scrape the mixture that clings to the sides of the bowl into the center. Continue beating at medium speed until the mixture is very light and fluffy, about 5 minutes. Slowly drizzle in the eggs and beat well; stop at least once to scrape the sides of the bowl. Add the vanilla and liquid food coloring (if using) and blend well. If using coloring paste, add 1/4 cup water and blend well, then add enough of the paste, a little at a time, to create an intense color.

Using the mixer on low speed or a rubber spatula, fold in about one-third of the flour mixture, then half of the buttermilk or sour cream, scraping the sides of the bowl and folding just until the ingredients are incorporated. In the same manner, fold in half of the remaining flour mixture, then the remaining buttermilk or sour cream, and finally the remaining flour mixture.

Divide the batter evenly between the prepared pans and smooth the surfaces with a rubber spatula. Bake until each cake layer springs back when lightly touched in the center with your fingertip and a wooden skewer inserted into the center of each layer comes out clean, about 25 minutes.

Remove the pans to a wire rack to cool for 5 to 10 minutes, then turn the cake layers out onto the rack to cool completely as directed on page 17 [see below].

Prepare the Cream Cheese Frosting as directed. Fill and frost the cake as directed on pages 18 - 19 [see below].

Wine Pairing(s)

Selvapiana Vin Santo del Chianti Rufina

Canei Lemon Wine

Maculan Torcolato

Anthères Mastroberardino

Baroncini Il Santo

Villa Puccini Vin Santo

Avignonesi Vin Santo

Cavit 'Toast the Season'

Podere il Palazzino Vinsanto del Chianti Classico

Felsina Vin Santo del Chianti Classico Berardenga