Prior to trying Red Velvet Cake with the flour based frosting, I truly did not understand the craze. The frosting truly makes a huge difference!
Prep Time: 20 minutes
Rest Time: 30 minutes
Cook time: 30 - 35 minutes
Equipment Needed:
Two, 9 inch cake pans
Parchment Paper, cut into two, 9 inch circles
Bakers Joy
Ingredients:
1 1/4 cup Flour
1 1/4 cup Cake Flour
1 1/2 cup Sugar
1/2 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 teaspoon Salt
3 tablespoons Cocoa
1 cup Vegetable Oil
1 1/2 cup Buttermilk
2 large eggs
2 teaspoons Vanilla
2 tsp Red Food Coloring
1 1/2 teaspoon White Vinegar
Place one parchment paper circle in each cake pan.
Spray pan and parchment paper with Baker's Joy.
Preheat conventional oven to 325°.
Whisk dry ingredients together.
Sift all dry ingredients and set aside.
Blend all wet ingredients.
Mix in dry ingredients.
As soon as lumps are gone, pour into prepared pans.
Bake for 30 to 35 minutes until a cake tester comes out clean.
Let cakes cool in pan for 10 minutes.
Place on wire rack to finish cooling.
Frosting:
5 tablespoons flour
1 cup Milk
1 cup Unsalted Butter, softened
1 cup Granulated Sugar
1 teaspoon Vanilla
Whisk milk and flour in a medium saucepan over medium heat.
Whisk constantly until mixture thickens, 3 to 5 minutes.
Whisk in vanilla.
Let flour mixture cool to room temperature
Beat butter and sugar until fluffy.
Mix in flour mixture and beat on high until frosting resembles whipped cream.
