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Ingredients
Red Velvet Cake
- 2 1/2 cup flour
- 1 1/2 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp cocoa powder
- 1 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
Ermine Cream Cheese Frosting
- 5 tbsp flour
- 1 cup whole milk
- A pinch of salt
- 1 tsp vanilla extract
- 1/4 cup butter, room temperature
- 4 oz cream cheese, room temperature
- 1 cup sugar
Ingredients
Red Velvet Cake
Ermine Cream Cheese Frosting
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Instructions
Red Velvet Cake
- Preheat oven to 350 degrees F. Grease and flour 2 9 inch round cake pans.
- On a large parchment paper, sift the flour, sugar, baking soda, salt and cocoa powder together. This is the dry mixture.
- In a stand mixer bowl, mix the oil, buttermilk, eggs, food coloring vinegar and vanilla extract.
- Gently mix the dry ingredients into the dry until it's all combine together.
- Divide the batter evenly between 2 pans. Bake for about 30 minutes or until when the toothpick inserted into the middle of the cake comes out dry.
- Cool the cake for 5 minutes on a cooling rack. Invert the cake and cool completely on a cooling rack.
Ermine Cream Cheese Frosting
- In a small saucepan, whisk together flour, milk, and salt. Bring to a boil over medium heat and whisk constantly. As it becomes thicker like a roux, you want to keep whisking until it comes together.
- Take the pan off the heat and add the vanilla extract. Whisk until the vanilla is mixed in. If it is clumpy, you can put it through a sieve.
- Put into a small bowl. Put a plastic wrap directly on top of the mixture so it doesn't form a skin. Cool completely.
- In the bowl of a stand mixer, cream the butter, cream cheese and sugar for about 5 minutes on medium high speed until the mixture becomes smooth.
- Add a tablespoon at a time, the cooled roux. Keep mixing the frosting on medium high speed for about 2-3 minutes until it is combined. Refrigerate before using because it is a very soft frosting.
Recipe Notes
Adapted from : Food Network and Striped Spatula
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