This is the best red velvet cake I have ever had. Try it. Enough said.
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| So, I know I have some pretty terrible photography skills and this cake doesn't look like anything special in particular, but I promise you it's wonderful |
Adapted from The Sono Baking Company
The recipe was initially made to make 12 cupcakes, but I decided to double the recipe and make a taller 9X9 round cake. I prefer a delicious slice of cake to a a single cupcake.
Ingredients
For the Cake
2 cups buttermilk
2 tsp vanilla
2 sticks unsalted butter, 1 cup
3 cups sugar
2 tsp coarse salt
4 oz red food coloring
4 TB dutch unsweetened cocoa powder
4 1/2 cups sifted cake flour
2 tsp baking soda
1 TB white wine vinegar
For the Frosting (I didn't double this one because I was low on butter)
3 TB AP flour
1 cup milk
2 sticks unsalted butter, 1 cup
1 cup sugar
Pinch of coarse salt
1 tsp vanilla
- Preheat oven to 350 degrees and prepare two 9X9 round cake pans
- To make the cupcakes: In a medium bowl, combing the buttermilk and vanilla; set aside
- In the bowl of a standing mixer with paddle attachment, cream the butter, sugar, and salt on medium high until light and fluffy. Add eggs one at a time, beating after each addition.
- In a small bowl, stir the food coloring and the cocoa powder together to form a paste. (I skipped this step and guessed on the amount of food coloring because I used a concentrated gel food coloring. I added mine directly to the mixture above. It's all about the taste anyway, right?) Add to the butter-sugar mixture.
- Starting with the flour, alternate adding the flour with the buttermilk mixture in three batches, ending with the flour. Let stand for 15 minutes.
- In a small bowl, stir together the baking soda and vinegar. Let stand until foamy; fold into the batter. Divide among cake pans.
- Bake 20 - 25 minutes. ( I THINK it took me about 22. I'm not really a fan of timers...) Let cool and transfer to wire rack to finish cooling completely.
- To make the frosting: In a saucepan, whisk the flour with 1/4 cup of the milk, smoothing out any lumps with a rubber spatula. Gradually whisk in the rest of the milk. Bring to a simmer over medium heat, whisking, and cook for 1 minute. Set aside to cool.
- In the bowl of a standing mixer with paddle attachment, beat the butter, sugar, salt, and vanilla until light and fluffy. Add the cooled milk and but until it reaches the consistency of whipped cream, 7-10 minutes.
- Frost, eat, and enjoy!
