Recipe courtesy of Bobby Flay
Episode: Red Velvet Cake
Red Velvet Cake
Total:
3 hr 25 min
Active:
30 min
Yield:
1 (9-inch) cake
Level:
Easy
Total:
3 hr 25 min
Active:
30 min
Yield:
1 (9-inch) cake
Level:
Easy

Ingredients

Cake:
  • 3 3/4 cups AP 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, recipe follows
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

Directions

For the 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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