J
Jeanh
Guest
RED VELVET CAKE
INGREDIENTS:
*CAKE
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
*FROSTING:
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
PROCEDURE:
*CAKE:
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.
FROSTING:
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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INGREDIENTS:
*CAKE
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
*FROSTING:
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
PROCEDURE:
*CAKE:
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.
FROSTING:
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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