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Throwdown Red Velvet Cake

Yields: One 9-inch cake

3 ¾ cups AP Flour
3 tablespoons Dutch processed cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
12 tablespoons unsalted butter, at room temperature
2 ¼ cups granulated sugar
¾ cups vegetable oil
3 large eggs, at room temperature
1 ½ teaspoons pure vanilla extract
1 ½ teaspoons red wine vinegar
1 tablespoon red food coloring
1 ½ cups buttermilk, at room temperature

1.Preheat the oven to 350 degrees F. Butter and flour cake pans and line each pan with a 9-inch round of parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl 
3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

1/4 cup heavy cream
1 ½ cup whole milk
½ vanilla bean, split and seeds scraped
7 tablespoons AP flour
3 sticks unsalted butter, at room temperature
1 ½ cups superfine pure cane sugar
½ vanilla bean, seeds scraped

1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constanstly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours. 
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy. 

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