Johnson Family Recipes
Classic Red Velvet Cake with Old-Fashioned White Frosting
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CAKE
1 1/2 cups sugar
3/4 cup unsalted butter (or margarine)
2 eggs
2 Tbsp unsweetened cocoa powder
2 oz. red food coloring
1 cup buttermilk (or 7 oz. dairy-free milk + 2 Tbsp lemon juice)
1 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp salt
1 1/2 tsp white vinegar
1 tsp baking soda
FROSTING
7 1/2 Tbsp all-purpose flour
1 1/2 cups milk (or dairy-free milk)
1 1/2 cups sugar
1 1/2 cups unsalted butter (or margarine)
1 1/2 tsp vanilla extract
1/2 tsp salt
Vejledning
Red velvet cake
Preheat the oven to 350 degrees F. and line three 8-inch round pans with parchment paper and spray with cooking spray.
Cream together the sugar, margarine and eggs in a stand mixer with a paddle attachment until smooth and creamy.
Stir together the cocoa powder and red food coloring into a paste then add to the batter and mix to combine.
In a separate bowl, combine the dairy-free milk (such as soy milk or almond milk) and lemon juice to create buttermilk (you can also just use buttermilk to make this cake dairy).
In another bowl, whisk together the flour and salt. Add the wet and dry ingredients alternating three times, beginning with the flour mixture and ending with the buttermilk mixture.
In a small bowl, pour the vinegar over the baking soda (it will foam up) and stir to combine. Immediately pour the mixture into the batter and mix on low speed for 30 seconds.
Pour the batter into the pans and bake for 20-25 minutes, until the center is fully cooked through. Leave in pans until cool and ready to ice.
*tip: for a more dense fine-crumb cake, as soon as the hot cakes comes out of the oven, press down on the cakes using a paper towel and apply even-pressure. This is the way I prefer my classic red velvet cake.
Old-fashioned white frosting
While the cakes are cooling, whisk together the flour and milk in a small pot with the heat off. Turn the heat to medium-low and whisk constantly until the mixture is thick and paste-like. When the mixture comes to a low-boil, turn heat to low and continue whisking for 2-3 minutes. This will take around 10 minutes. Your mixture should NEVER reach a medium boil.
Remove from the heat, pour into a small bowl and cover the surface of the paste directly with plastic wrap. Cool to room temperature on the counter.
When the paste is room temperature (and at this point the cakes should be as well), cream together the sugar, margarine, vanilla and salt in your stand mixer using the paddle attachment. Add the paste, turn the mixer to high speed and beat the frosting for at least 5 minutes, until light and fluffy.
Assembling the red velvet cake
Place one cake on a platter or cake board and dollop at least a 1/2 cup of the frosting on the cake. Spread evenly then top with a second layer of cake and repeat this process until all three layers of cake are stacked and covered with frosting. Use the remaining frosting to decorate as you please.
Notater
NOTE: I prefer to refrigerate Red Velvet Cake and eat it right out of the fridge while it's still cold. This is the way I grew up eating it. This cake can be stored on the counter but not in a hot kitchen, or the frosting will separate. Go for the fridge!
I'VE NEVER MADE THE CAKE BEFORE BUT THIS FROSTING IS AMAZING WITH BOXED CAKE MIX.
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