Red Velvet Cake Recipe

Ingredients:

• 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

Cooking Instructions:

1. Red Velvet Cake Cooking Instructions

2. For the cake:

3. Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pansand line each pan with a round of parchment paper.

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

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

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

7. Beat in the vanilla, vinegar and food coloring.

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

9. 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.

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

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

12. For the Frosting:

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

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

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

16. 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.

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

Image: recipetineats.com