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Food and Recipe RED VELVET CAKE

Discussion in 'Lifestyle & Healthy Living' started by Jeanh, Sep 23, 2015.




    3 3/4 cups All Purpose Flour

    3 tablespoons Dutch processed cocoa powder

    1 1/2 teaspoons baking soda

    1/2 teaspoon salt

    12 tablespoons unsalted butter, at room temperature

    2 1/4 cups granulated sugar

    3/4 cups vegetable oil

    3 large eggs, at room temperature

    1 1/2 teaspoons pure vanilla extract

    1 1/2 teaspoons red wine vinegar

    1 tablespoon red food coloring

    1 1/2 cups buttermilk, at room temperature


    1/2 cup heavy cream

    1 cup whole milk

    1/2 vanilla bean, split and seeds scraped

    7 tablespoons all-purpose flour

    3 sticks unsalted butter, at room temperature

    1 1/2 cups superfine sugar

    Preheat the oven to 350 degrees F.

    Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.

    Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

    Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy.

    Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated.

    Beat in the vanilla, vinegar and food coloring.

    Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition.

    Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.

    Cool on a baking rack for 15 minutes before removing the cake from the pans.

    Let cool completely before frosting. Slice each cake into 2 layers and frost.

    Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat.

    Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes.

    Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

    Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes.

    Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

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