30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Red Velvet Cake
Red Velvet Cake
Red Velvet Cake
⏱5h
👥10 servings
🔥450 cal
Hard
🍽️French
A luxurious red velvet cake made with Valrhona cocoa, European-style butter, and a hint of raspberry puree in both the cake and the frosting. Features a Swiss meringue buttercream for a silky smooth finish.
A luxurious red velvet cake made with Valrhona cocoa, European-style butter, and a hint of raspberry puree in both the cake and the frosting. Features a Swiss meringue buttercream for a silky smooth finish.
Preheat oven to 350°F (175°C). Grease and flour three 6-inch round baking pans.
In a medium bowl, whisk together the Cake Flour, Baking Soda, Cocoa Powder, and Salt.
In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Vanilla Bean Paste.
In a separate bowl, combine the Buttermilk, Raspberry Puree, Red Food Coloring, and Vinegar.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the Swiss Meringue Buttercream, combine the Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until the sugar is dissolved and the mixture is hot to the touch.
Remove from heat and beat with an electric mixer until stiff, glossy peaks form and the bowl is cool.
Gradually add the softened Butter, beating until smooth and creamy.
Stir in the Vanilla Bean Paste, Raspberry Puree, and Cream Cheese.
Frost the cooled cake layers.
Ingredients
10
2 1/2 cups312 gCake Flour
1 tsp5 mLBaking Soda
1/2 cup56 gValrhona Cocoa Powder
1/2 tsp2.5 mLFine Sea Salt
1 cup227 gEuropean-Style Butter-softened
1 3/4 cups350 gGranulated Sugar
22Large Eggs
1 tsp5 mLVanilla Bean Paste
1 cup240 mLButtermilk
1/4 cup60 mLRaspberry Puree-seedless
2 tbsp30 mLRed Gel Food Coloring
1 tsp5 mLWhite Vinegar
1 cup240 mLEgg Whites
1 1/4 cups250 gGranulated Sugar
1 cup227 gEuropean-Style Butter-softened
1 tsp5 mLVanilla Bean Paste
2 tbsp30 mLRaspberry Puree-seedless
8 oz227 gCream Cheese-softened
Equipment
Three 6-inch round baking pans
Mixing bowls
Electric mixer
Whisk
Double boiler
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 6-inch round baking pans.
In a medium bowl, whisk together the Cake Flour, Baking Soda, Cocoa Powder, and Salt.
In a large bowl, cream together the Butter and Granulated Sugar until light and fluffy.
Beat in the Eggs one at a time, then stir in the Vanilla Bean Paste.
In a separate bowl, combine the Buttermilk, Raspberry Puree, Red Food Coloring, and Vinegar.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
Pour batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely before frosting.
To make the Swiss Meringue Buttercream, combine the Egg Whites and Granulated Sugar in a heatproof bowl set over a simmering pot of water (double boiler). Whisk constantly until the sugar is dissolved and the mixture is hot to the touch.
Remove from heat and beat with an electric mixer until stiff, glossy peaks form and the bowl is cool.
Gradually add the softened Butter, beating until smooth and creamy.
Stir in the Vanilla Bean Paste, Raspberry Puree, and Cream Cheese.
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