Red Velvet Cake
One of my core early baking memories is of this red velvet cake. I can’t remember if the recipe came from my grandmother or my cousin, who would request it every year for her birthday, but it’s a family favorite and a Valentine’s tradition in our house. The ermine (also known as flour frosting) is an absolute must for this cake. It’s the perfect balance for the subtle chocolate notes, not overly sweet with touches of vanilla. Pro tip: slice each cake in half for four thin layers—this ensures that the light-as-air frosting will leave the cake tender and moist.
Red Velvet Cake
30
minutes30
minutes1
hourIngredients
- For the Cake:
½ cup ½ butter
1 ½ cups 1 ½ sugar
2 2 eggs
2 oz 2 red food coloring
2 tbsps 2 cocoa powder
1 tsp 1 vanilla
1 cup 1 buttermilk
1 tsp 1 salt
2 ½ cups 2 ½ cake flour
1 tsp 1 baking soda
1 tsp 1 vinegar
- For the Frosting:
6 tbsps 6 all purpose flour
1 cup 1 water
1 cup 1 butter (two sticks)
1 cup 1 granulated sugar
1 tsp 1 vanilla
Directions
- For the Cake:
- Preheat oven to 350° F.
- In an electric mixer or large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add two eggs, red food coloring, cocoa powder, and vanilla and blend on low speed.
- In a separate bowl, sift flour and salt together. Then alternate between adding the buttermilk and flour mixture, beating on low speed until well combined and a batter has formed.
- Pour vinegar in the center of the batter, add baking soda to create a froth, and then fold in gently.
- Grease two 8-inch pans, then spread batter in evenly.
- Bake for 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Remove from oven and allow to cool. Then slice both cakes in half crosswise to frost.
- For the Frosting:
- Add flour and water to a saucepan and whisk over medium heat until a thick, opaque paste begins to form.
- Remove from heat and allow to cool entirely.
- While the flour mixture is cooling, combine butter and sugar in an electric mixer (or with a hand mixer). Start on low speed and slowly increase speed to high. Whip on high speed for 3 to 5 minutes, occasionally stopping to scrape the bowl’s sides.
- Add vanilla and cooled flour mixture and whip again on medium until a smooth, fluffy frosting has formed.
- Spread frosting between layers of the cake, reserving half for the top and sides. Decorate with your favorite Valentine sprinkles or pink and red sugars.
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Sounds wonderful, and just in time for Valentine’s Day!
Looking forward to trying flour icing, something I’ve only heard/read about in your books.