Recipe courtesy of Micah Parsons
From:
Food Network Magazine
Red Velvet Cake with Cream Cheese Frosting and Cookie Crumbs
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- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1100
- Total Fat
- 62 g
- Saturated Fat
- 25 g
- Carbohydrates
- 132 g
- Dietary Fiber
- 1 g
- Sugar
- 99 g
- Protein
- 9 g
- Cholesterol
- 162 mg
- Sodium
- 470 mg
Twelve-year-old Micah Parsons started baking in part because he had a lot of eggs on his hands: “I live on a farm with chickens, and they lay so many!” he says. The Stephenville, TX, junior baker learned his first recipes from his mom and sharpened his skills by watching episodes of Kids Baking Championship. Earning a spot in the competition was a total surprise, but Micah jumped right in — and quickly picked up some pro tips from judges Duff Goldman and Kardea Brown. “They taught me to clean my station as I go,” Micah says. “I was one of the messiest bakers there!” For the final challenge, a zoo-inspired cake, Micah went with red velvet and added fun decorations like edible animals and a popcorn topping. The creation won the top prize, and Micah took home $25,000. At first, he wanted to buy a trip to Australia and a horse, but he settled on a cruise and a guitar. “It’s a bit less expensive!”
- Level: Easy
- Total: 2 hr (plus cooling)
- Active: 45 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1100
- Total Fat
- 62 g
- Saturated Fat
- 25 g
- Carbohydrates
- 132 g
- Dietary Fiber
- 1 g
- Sugar
- 99 g
- Protein
- 9 g
- Cholesterol
- 162 mg
- Sodium
- 470 mg
Ingredients
For the Cake:
For the Cream Cheese Frosting:
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Directions
- Make the cake: Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with cooking spray. Line the bottoms of the pans with parchment paper, then spray the parchment.
- Whisk together the flour, baking soda, cocoa powder and salt in a large bowl. Beat together the butter and granulated sugar in a large bowl with a mixer on medium-high speed until combined, about 1 minute, scraping down the bowl with a rubber spatula. Add the vegetable oil, egg yolks, vanilla and vinegar and beat on high speed for 2 minutes, scraping down the bowl as needed. With the mixer on low speed, add the flour mixture in 2 or 3 batches, alternating with the buttermilk. Beat in the food coloring.
- In a separate large bowl, beat the egg whites with a mixer on high speed until fluffy peaks form, about 3 minutes. Gently fold the beaten egg whites into the batter. Divide the batter between the prepared cake pans. Bake until the tops of the cakes spring back when touched and a toothpick inserted into the centers comes out clean, 30 to 32 minutes. Transfer to a rack and let the cakes cool 20 minutes in the pans, then remove to the rack to cool completely.
- Make the frosting: Beat together the cream cheese and butter in a large bowl with a mixer on high speed until smooth and creamy, about 3 minutes. Add the confectioners’ sugar, vanilla and salt; beat on low speed for 30 seconds, then increase the speed to high and beat for 2 minutes. For a thicker frosting, mix in up to 1/2 cup more confectioners’ sugar.
- Assemble the cake: Put 1 cake layer on a cake stand or platter. Spread a thin layer of the frosting on top, then sprinkle with half of the crushed cookies to cover. Set the remaining cake layer on top, then cover the whole cake with a thin layer of frosting for a crumb coat. Refrigerate to set the crumb coat, about 30 minutes.
- Spread the remaining frosting all over the top and sides of the cake. Top with the remaining crushed cookies.
