How to Make Gourmet Red Velvet Cake

A gourmet red velvet cake differs from a typical cake because of the premium ingredients used in its preparation. Care should be taken to use real sweet butter, and natural vanilla extract rather than artificial. Using Dutch-process cocoa is also important because it will produce a better quality cake as it is milder and more flavorful than regular cocoa powder. Paying attention to detail will result in a beautiful four-layer red velvet cake with rich buttercream frosting suitable to impress even the most discerning of guests.

Things You'll Need

• 1/2 cup butter
• 1 1/2 cups sugar
• 1 tsp. vanilla
• 2 eggs
• 2 oz. red paste food coloring
• 2 cups flour
• 1/4 cup Dutch-process cocoa
• 1 1/2 tsp. baking soda
• 1 cup buttermilk
• 1 tbsp. white vinegar
• Nonstick cooking spray
• Frosting:
• 1 cup butter
• 1 cup shortening
• 2 tsp. vanilla
• 8 cups confectioner's sugar
• 4 tbsp. milk

Instructions

1. Heat the oven to 350 F and take three sticks of butter (one for the cake and two for the frosting) out of the refrigerator and allow them to soften.

2. Cream together one stick of butter and sugar in a large mixing bowl. Beat in the vanilla, eggs, and the red paste food coloring. Set aside.

3. Sift together the flour, cocoa and baking soda in a separate bowl. Slowly add the dry ingredients to the creamed butter and sugar mixture, stirring well until the mixture is uniform in color and consistency.

4. Mix the buttermilk and white vinegar into the red velvet cake batter and stir until combined.

5. Spray two 9-inch round cake pans with nonstick cooking spray and divide the red velvet cake batter equally between the two pans. Bake for 30 minutes or until a toothpick inserted near the center comes out clean.

6. Use an electric mixer to whip the softened butter and shortening together. Add the vanilla and start to add the confectioner's sugar 1/2 cup at a time while beating the mixture constantly at medium speed. When all of the confectioner's sugar has been incorporated, add the milk 1 tablespoon at a time only if it is needed to achieve a good spreading consistency.

7. Remove the cakes from the pans and allow them to cool completely. Carefully cut the cakes in half horizontally to create the four layers.

8. Place one half of one of the cakes onto a cake board or your preferred serving dish. Spread a thick layer of frosting over the layer to cover it completely and top with the other half of the cake. Repeat this process until all four halves are stacked on top of one another with frosting between each layer of cake.

9. Frost the top and sides of the cake with a thick layer of frosting and then use a spatula to smooth the frosting and give the cake an elegant appearance. Those who are experienced in cake decorating may wish to add more embellishments, but it really is not necessary. The beauty of a red velvet cake is in how simple it appears until cut, exposing the rich red interior.

Tips & Warnings

• Leftover frosting can be frozen until needed for another recipe. Allow the frozen frosting to thaw on the counter for an hour or two before using.

References

• The Victory Cookbook Wartime Edition; Ruth Berolzheimer; 1944
• Wilton Cake Deocorating 2004 Yearbook; Wilton Industries; 2004