Description
Bobby Flay’s Red Velvet Cake delivers Southern charm with luxurious cream cheese frosting and rich cocoa undertones. Crimson layers of moist cake promise indulgence that will transport you to a classic dessert experience with pure culinary delight.
Ingredients
Scale
Dry Ingredients:
- 3 ¾ cups (470 grams) all-purpose flour
- 7 tablespoons (55 grams) all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
Wet Ingredients:
- 12 tablespoons (170 grams) unsalted butter, at room temperature
- 3 sticks (340 grams) unsalted butter, at room temperature
- ¾ cup (180 milliliters) vegetable oil
- 3 large eggs, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 ½ cups (360 milliliters) buttermilk, at room temperature
- ½ cup (120 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
- ½ vanilla bean, split and seeds scraped
Sugar and Sweeteners:
- 2 ¼ cups (450 grams) granulated sugar
- 1 ½ cups (180 grams) powdered sugar
Instructions
- Prepare two 9-inch (23-centimeter) cake pans by buttering the surfaces, dusting with flour, and lining the bottoms with parchment paper. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Sift together the flour, unsweetened cocoa powder, baking soda, and salt in a medium mixing bowl, ensuring no lumps remain.
- Using a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and vegetable oil until the mixture becomes pale and voluminous, approximately 3-4 minutes.
- Incorporate the eggs one at a time, thoroughly mixing after each addition. Scrape down the bowl’s sides to ensure even distribution.
- Mix in the vanilla extract, red wine vinegar, and red food coloring until the batter achieves a uniform crimson color.
- Alternately add the dry flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix gently until just combined to prevent overmixing.
- Evenly distribute the batter between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 30 to 40 minutes, checking doneness by inserting a toothpick into the center – it should come out clean.
- Remove cakes from the oven and let them cool in the pans for 15 minutes, then carefully transfer to a wire rack to cool completely.
- For the frosting, combine heavy cream, whole milk, vanilla bean, and scraped seeds in a saucepan. Heat over medium-high temperature, stirring continuously until hot but not boiling.
- In a separate bowl, whisk together flour and powdered sugar, then gradually incorporate into the hot milk mixture.
- Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and allow to cool to room temperature.
- Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
- In a stand mixer with a whisk attachment, beat the room temperature butter until creamy and smooth.
- Gradually add the chilled pudding mixture to the butter, beating until the frosting becomes light, fluffy, and spreadable.
Notes
- Deep red color comes from carefully measured food coloring drops.
- Smooth texture depends on meticulously sifting flour, cocoa, and other dry ingredients together.
- Room temperature ingredients blend seamlessly, creating a velvety cake batter without lumps.
- Buttermilk should be incorporated slowly to prevent separation and maintain silky consistency.
- Experiment with natural cocoa powder for a slightly different flavor profile and color intensity.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg