Red Velvet Cake
Once the Deep South’s secret, red velvet cake definitely has the nation’s attention. The cake’s distinctive color, the result of a chemical reaction between acidic vinegar and buttermilk and Dutch-processed cocoa, was originally much more subdued than that of its present incarnation. A dose of food coloring is called for to pump that reddish brown into the true red that distinguishes this cake from all the rest. The sweet and lightly chocolaty cake is layered and frosted with an indulgently rich vanilla buttercream. Made with vanilla bean seeds instead of extract, the creamy frosting sports the telltale brown flecks that signal the pure vanilla flavor to come. Some red velvet cakes I’ve tried have been a bit on the dry side, but not this one. It’s incredibly moist thanks to the buttermilk and a measure of canola oil.
Recipe information
Yield
Makes 1 (9-inch) layer cake
Ingredients
Cake
Frosting
Preparation
Step 1
To make the cake, preheat the oven to 350°F. Butter and flour two 9-inch round cake pans and line the bottom of each pan with parchment paper.
Step 2
Whisk together the flour, cocoa powder, baking soda, and salt in a small bowl.
Step 3
Beat 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.
Step 4
Add the flour mixture to the batter in 3 batches, alternating with the buttermilk and 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 attached. Cool on a wire rack for 15 minutes before removing the cakes from the pans. Let cool completely on the rack before frosting.
Step 5
To make the frosting, combine the cream, milk, and 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 3 hours.
Step 6
Combine the butter and sugar in 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.
Step 7
Slice each cake layer in half horizontally. Place one cake layer on a cake round and spread about one-fi fth of the frosting evenly over the top. Repeat to make 3 layers and top with the remaining cake layer, top side up. Use the remaining frosting to frost the top and sides of the cake. The cake will keep for up to 8 hours at cool room temperature.
Step 8
To serve, slice the cake into pieces.
