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Red Velvet Cake (Bobby Flay) Recipe

Red Velvet Cake (Bobby Flay) Recipe

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Ingredients:

Serving

3 3/4 cups ap flour
3 tbsp dutch processed cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp red wine vinegar
1 tbsp red food coloring
1 1/2 cups buttermilk, at room temperature
frosting, recipe follows
1/2 cup heavy cream
1 cup whole milk
1/2 vanilla bean, split and seeds scraped
7 tbsp all-purpose flour
3 sticks unsalted butter, at room temperature
1 1/2 cups superfine sugar

Directions:

For the cake:
Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
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.
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 to 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.
Frosting:
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 constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	12404.21 Kcal (51934 kJ)
Calories from fat	6681.01 Kcal
		% Daily Value*
Total Fat	742.33g	1142%
Cholesterol	1780.74mg	594%
Sodium	16350.69mg	681%
Potassium	2829.96mg	60%
Total Carbs	1382.13g	461%
Sugars	769.2g	3077%
Dietary Fiber	68.61g	274%
Protein	123.54g	247%
Vitamin C	0.7mg	1%
Vitamin A	5.1mg	170%
Iron	41.6mg	231%
Calcium	2657.8mg	266%

Amount Per 100 g
Calories	377.22 Kcal (1579 kJ)
Calories from fat	203.17 Kcal
		% Daily Value*
Total Fat	22.57g	1142%
Cholesterol	54.15mg	594%
Sodium	497.24mg	681%
Potassium	86.06mg	60%
Total Carbs	42.03g	461%
Sugars	23.39g	3077%
Dietary Fiber	2.09g	274%
Protein	3.76g	247%
Vitamin A	0.2mg	170%
Iron	1.3mg	231%
Calcium	80.8mg	266%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

309.1

Points
347

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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