| Level: | Easy |
| Total: | 3 hr 25 min |
| Prep: | 30 min |
| Inactive: | 2 hr 15 min |
| Cook: | 40 min |
| Yield: | 1 (9-inch) cake |
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
Reviews
Best red velvet cake recipe I have tried. I have tried numerous red velvet recipes.
It’s dry.
Delicious!
It sounds awesome.
Ugh this cake batter took forever to cook- so the outside was too dry by the time the inside was cooked. It was crumbly, not moist and lacked flavor. My kids (who will eat almost anything) didn’t even want seconds. The rest of the cake is going in the garbage.
This is recipe is the best
The cake was good but the frosting was underwhelming.i think I would prefer a cream cheese frosting.
Great every time.
This cake was good… but wasn’t the best. The cake nearly overflowed and was dense. But, the dense was bearable with ice cream. The frosting was a mess!!!! The first mixture for the frosting became jello/tapioca like and was very unusual. The butter and sugar mixture was very weird…. it was gritty and too greasy. In the end, the cake was ok and the frosting was horrible. Next time I will just buy a box cake….
Followed instructions to the letter and it was perfect!