Traditional Red Velvet Cake With Ermine Frosting Old School Goodness Recipes

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RED VELVET CAKE WITH ERMINE FROSTING



Red Velvet Cake with Ermine Frosting image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 19

Nonstick cooking spray, for the cake pans
2 cups all-purpose flour, plus more for dusting
2 tablespoons cocoa powder
1 teaspoon kosher salt
1 cup buttermilk
1 teaspoon vanilla extract
1 ounce red food coloring
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 tablespoon apple cider vinegar
1 cup whole milk
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup (2 sticks) unsalted butter, at room temperature
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
Edible flowers, for decorating

Steps:

  • For the red velvet cake: Position an oven rack in the center of the oven and preheat the oven to 350 degrees F. Line two 8-inch round cake pans with parchment paper, then grease with cooking spray and dust with flour.
  • Whisk together the flour, cocoa powder and salt in a medium bowl and set aside. Combine the buttermilk, vanilla and food coloring in a liquid measuring cup and set aside.
  • Cream the butter and sugar together in a stand mixer fitted with a paddle attachment until the butter lightens in color. Add the eggs and beat until well combined, 90 seconds to 2 minutes. Alternate adding the dry and wet ingredients to the batter while mixing.
  • Dissolve the baking soda in the vinegar in a small bowl, then fold into the batter.
  • Divide the batter evenly between the cake pans and bake until an instant-read thermometer inserted in the center of the cakes reads 195 to 200 degrees F, 30 to 35 minutes. Cool cakes in the pans for 15 minutes, then turn them out onto a cooling rack and cover lightly with a linen towel. Cool completely.
  • For the ermine frosting: Meanwhile, heat the milk, sugar and flour in a medium saucepan over medium-low heat, whisking continuously, until the mixture becomes thick like pudding, about 2 minutes. Remove from the heat and let cool completely to room temperature.
  • Cream the butter, vanilla and salt together in a stand mixer fitted with a paddle attachment until smooth, about 1 minute. Add the cooled milk mixture and beat until the frosting lightens in color and becomes fluffy, at least 1 minute.
  • Place one cake layer on a cake board. Using a spoon or offset spatula, spread frosting generously over the top of the cake in a smooth layer. Invert the second cake layer onto the first so that the flat side is facing up, then spread the remaining frosting over the top of the cake, creating swirls in the frosting with the spoon or spatula. Transfer the cake to a cake stand and decorate the top of the cake and the stand with edible flowers and flower petals.

THE REAL RED VELVET CAKE



The Real Red Velvet Cake image

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
  • Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
  • Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
  • Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
  • Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
  • Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
  • Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
  • Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
  • Finish frosting the cake with remaining frosting. Cut and serve.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

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