American Kitchen Classic Red Velvet Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
10-12
ingredients
-
CAKE
- 16 tablespoons unsalted butter, softened (plus more for pans)
- 2 1⁄2 cups cake flour, sifted (plus more for pans)
- 2 tablespoons Dutch-processed cocoa powder, sifted
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 1⁄2 cups sugar
- 2 eggs
-
FROSTING
- 1 1⁄2 cups sugar
- 1⁄3 cup flour
- 1 1⁄2 cups milk
- 1 1⁄2 cups unsalted butter, softened
- 2 teaspoons vanilla extract
directions
- Heat oven to 350 degrees F.
- Butter and flour two 8″ cake pans, and set aside.
- Whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. Whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside.
- In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
- Divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
- Bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
- When ready to frost the cake - Whisk together sugar and flour in a 4-qt. saucepan; add milk and whisk until smooth.
- Stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes.
- Remove pudding from heat; cool.
- In the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute.
- Add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. Increase speed to high and beat frosting until white and fluffy, about 3 minutes.
- Place one cake on a cake stand, and spread with 1 1/2 cups frosting. Place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting. Serve at room temperature.
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