Imen Dridi Bobby Flay Red Velvet Cake is made with all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, unsalted butter, granulated sugar, vegetable oil, eggs, pure vanilla extract, red wine vinegar, red food coloring, and buttermilk. This Bobby Flay Red Velvet Cake recipe creates a moist and sweet dessert that takes about 3 hours to prepare and can serve up to 12 people.
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🍓 Bobby Flay Red Velvet Cake Ingredients
Cake Ingredients:
- 3 3/4 cups all-purpose flour
- 3 tablespoons Dutch-processed cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons red wine vinegar
- 1 tablespoon red food coloring
- 1 1/2 cups buttermilk, at room temperature
Frosting Ingredients:
- 1/2 cup heavy cream
- 1 cup whole milk
- 1/2 vanilla bean, split and seeds scraped
- 7 tablespoons all-purpose flour
- 3 sticks unsalted butter, at room temperature
- 1 1/2 cups powdered sugar
🍰 How To Make Bobby Flay Red Velvet Cake
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9-inch cake pans, then line the bottoms with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with a paddle attachment, beat the butter, granulated sugar, and vegetable oil until light and fluffy.
- Gradually add the eggs, scraping down the sides of the bowl as needed. Mix in the vanilla extract, red wine vinegar, and red food coloring until well combined.
- Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined after each addition.
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
How To Make The Frosting:
- In a small saucepan, combine the heavy cream, whole milk, vanilla bean, and scraped seeds. Heat over medium-high heat, stirring constantly, until the mixture is hot but not boiling. Remove the vanilla bean.
- In a separate bowl, whisk together the flour and powdered sugar. Gradually whisk this mixture into the hot milk mixture.
- Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature, then refrigerate for at least 2 hours or until very cold.
- In the bowl of a stand mixer with a whisk attachment, beat the room temperature butter until creamy. Gradually add the chilled pudding mixture, beating until light and fluffy.
💭 Recipe Tips
- Use liquid red food coloring for best results.
- Sift the dry ingredients thoroughly to ensure a smooth batter.
- Bring the eggs, butter, and buttermilk to room temperature for proper incorporation into the batter.
- For a variation, substitute natural cocoa powder and adjust the acidity in the recipe accordingly.
- Gradually add the buttermilk to prevent curdling and maintain a smooth consistency in the batter.
🍒 What To Serve With Red Velvet Cake?
Pair Red Velvet Cake with a dollop of whipped cream or a side of fresh berries for a delightful contrast to its rich, tangy flavors.
🎚 How To Store Leftovers Red Velvet Cake?
- In The Fridge. Store Leftovers Red Velvet Cake in airtight container at room temp or fridge for 2-3 days.
- In The Freezer. Freeze slices of Leftovers Red Velvet Cake tightly wrapped, for 2-3 months.
🥵 How To Reheat Leftovers Red Velvet Cake?
- In The Microwave: Place a slice of Leftovers Red Velvet Cakeon a microwave-safe plate, heat in 15-second intervals until warm but not hot.
- In The Oven: Wrap slices of Leftovers Red Velvet Cake in foil reheat at 300°F for 10-15 mins for a gently warmed cake.
FAQs
How Do I Prevent A Red Velvet Cake From Being Dry?
To prevent a Red Velvet Cake from being dry, ensure not to overbake it and use buttermilk for moisture.
How Do I Achieve The Perfect Cream Cheese Frosting For Red Velvet Cake?
For perfect cream cheese frosting, use room temperature ingredients and beat until smooth.
How Can I Tell If A Red Velvet Cake Is Done Baking?
To tell if a Red Velvet Cake is done baking, insert a toothpick into the center; if it comes out clean, it’s done.
How Do I Prevent A Red Velvet Cake From Turning Brown?
To prevent a Red Velvet Cake from turning brown, use natural cocoa powder and avoid overmixing.
How Do I Keep The Frosting From Sliding Off A Red Velvet Cake?
To keep the frosting from sliding off, make sure the cake is completely cooled before frosting and refrigerate the cake after frosting.
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Bobby Flay Red Velvet Cake Nutrition Facts
- Calories: 400
- Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Carbohydrates: 40g
- Sugar: 25g
- Protein: 4g
Bobby Flay Red Velvet Cake
Description
Bobby Flay Red Velvet Cake is made with all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, unsalted butter, granulated sugar, vegetable oil, eggs, pure vanilla extract, red wine vinegar, red food coloring, and buttermilk. This Bobby Flay Red Velvet Cake recipe creates a moist and sweet dessert that takes about 3 hours to prepare and can serve up to 12 people.
Bobby Flay Red Velvet Cake Ingredients
Cake Ingredients:
Frosting Ingredients:
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9-inch cake pans, then line the bottoms with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a stand mixer with a paddle attachment, beat the butter, granulated sugar, and vegetable oil until light and fluffy.
- Gradually add the eggs, scraping down the sides of the bowl as needed. Mix in the vanilla extract, red wine vinegar, and red food coloring until well combined.
- Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix until just combined after each addition.
- Divide the batter evenly between the prepared cake pans. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely.
- In a small saucepan, combine the heavy cream, whole milk, vanilla bean, and scraped seeds. Heat over medium-high heat, stirring constantly, until the mixture is hot but not boiling. Remove the vanilla bean.
- In a separate bowl, whisk together the flour and powdered sugar. Gradually whisk this mixture into the hot milk mixture.
- Cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and let it cool to room temperature, then refrigerate for at least 2 hours or until very cold.
- In the bowl of a stand mixer with a whisk attachment, beat the room temperature butter until creamy. Gradually add the chilled pudding mixture, beating until light and fluffy.
How To Make The Frosting:
Notes
- Use liquid red food coloring for best results.
- Sift the dry ingredients thoroughly to ensure a smooth batter.
- Bring the eggs, butter, and buttermilk to room temperature for proper incorporation into the batter.
- For a variation, substitute natural cocoa powder and adjust the acidity in the recipe accordingly.
- Gradually add the buttermilk to prevent curdling and maintain a smooth consistency in the batter.
