Red Velvet Cake

May 12

Written by:
5/12/2011 10:25 AM  RssIcon



Red Velvet cake is a southern tradition and enjoyed by many. My version uses the traditional southern buttercream frosting. This one was for a birthday cake requested by my brother; so sorry no inside shots. And Ro, if you see this one, it is for you too! My recipe makes a very light cake and the southern buttercream is rich but not sweet as traditional buttercreams made with confectioners' sugar.

Red Velvet Cake
Adapted from The Devil’s Food

Cake:
3 1/3 cups all purpose flour
6 tbsp cocoa powder
1/2 tsp salt
2 tsp baking soda
1 cup (2 sticks) softened unsalted butter
3 cups granulated sugar
1 ounce bottle of red food color
2 tsp vanilla Jack
4 room temperature eggs
2 cups room temperature buttermilk
2 tsp vinegar

Preheat oven to 350˚ and prepare three (3) buttered and floured 9” round cake pans. Whisk together the dry ingredients (flour, cocoa, salt and baking soda) in a medium bowl and set aside.

Add the butter, sugar, food color and vanilla Jack to the mixing bowl and cream together on medium speed of an electric mixer for 3 to 5 minutes, scraping down the bowl as needed. Add eggs one at a time; mixing well after each addition. Add the flour mixture in 3 batches, alternating with the buttermilk, and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed. With the mixer operating on medium speed add the vinegar and mix in for about 20 seconds or so.

Evenly divide the batter into the three prepared cake pans and bake in a 350˚ preheated oven until a cake tester come out clean, about 35 minutes. Cool layers in pans on racks for 5 minutes, and then release each cake layer onto the rack to fully cool.

Frosting:
4 1/2 tbsp all purpose flour
1 1/2 cups milk
1 1/2 cups granulated sugar
1 1/2 cups (3 sticks) unsalted butter
2 tsp vanilla Jack

Mix the flour and milk in a small saucepan and cook over low heat until very thick, stirring constantly; force through a fine sieve and cool thoroughly. In the bowl of an electric mixer cream together the sugar, butter and vanilla Jack until light and fluffy. Add the cooled flour mixture into the mixing bowl; beat well until thoroughly blended, scraping the bowl as needed.

Spread the prepared frosting between the cake layers and on the top and sides of the cake.


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