Servings: 12
Ingredients
Red Velvet Cake
- 270 g cake flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 115 g unsalted butter at room temperature
- 300 g sugar
- 2 eggs at room temperature
- 20 g red gel food coloring
- 240 ml buttermilk at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
Ermine Frosting
- 5 tablespoons all-purpose flour
- 240 ml milk
- 200 g sugar
- 225 g unsalted butter at room temperature
- 1 teaspoon vanilla extract
Procédé
Red Velvet Cake
- Preheat the oven to 180°C. Grease two 23 cm cake pans and line the bottoms with greased parchment paper.
- Sift together the cake flour, salt, and unsweetened cocoa powder.270 g cake flour, 1 teaspoon salt, 2 tablespoons unsweetened cocoa powder
- Cream the butter and sugar on medium speed for about 2 minutes, until pale and fluffy.115 g unsalted butter, 300 g sugar
- Add the eggs one at a time, beating well after each addition.2 eggs
- In a separate bowl, whisk the red food coloring into the buttermilk.20 g red gel food coloring, 240 ml buttermilk
- With the mixer on low speed, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Mix well after each addition.
- Add the vanilla and mix just until no streaks of flour remain.1 teaspoon vanilla extract
- Remove the bowl from the mixer. Stir together the baking soda and vinegar, then quickly fold it into the batter as soon as it foams.1 teaspoon baking soda, 1 teaspoon vinegar
- Divide the batter evenly between the pans, then bake for 24 to 30 minutes, until the cakes pull away from the sides and a toothpick inserted in the center comes out clean.
- Let the cakes cool on a wire rack for about 15 minutes. Unmold, remove the parchment, and let cool completely before frosting.
Ermine Frosting
- In a saucepan, whisk together the all-purpose flour and milk.5 tablespoons all-purpose flour, 240 ml milk
- Cook over medium heat, stirring constantly, for 8 to 10 minutes, until very thick, like pastry cream.
- Remove from the heat, press plastic wrap directly onto the surface, let cool to room temperature, then refrigerate for 1 hour.
- Cream the sugar, butter, and vanilla on medium-high speed for 3 to 5 minutes, until pale and fluffy.200 g sugar, 225 g unsalted butter, 1 teaspoon vanilla extract
- Add the cooled flour mixture and beat for 3 to 5 minutes, until light and fluffy, like whipped cream.
- Fill, frost, and decorate the cake.
Notes
Ermine frosting—made by cooking flour and milk—is the traditional frosting for red velvet cake. It's lighter and less sweet than cream cheese frosting. Natural cocoa, buttermilk, and vinegar give the cake its signature color and a subtly tangy flavor. For the best texture and cleanest slices, chill the cake for at least 2 hours, then let it stand at room temperature for 10 minutes before serving.
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