For all of you who came in, tried it out, and left feedback: thank you!
You’ll notice this is like any Red Velvet recipe you’ve seen before.
Butter is then whipped in, resulting in one of the silkiest buttercreams imaginable.
For those who feel the need for cream cheese (myself included!
) Preheat oven to 350° and line three 8” by 2” cake pans with parchment rounds. Use a hand or stand mixer fitted with a paddle attachment to cream the ingredients for 10 minutes on medium speed.
Periodically, stop mixing to scrape the bowl down with a rubber spatula.
For this recipe I’ve split the difference between the two with German buttercream.
12 ounces all purpose flour 2 ounces natural cocoa 16 ounces unsalted butter, room temperature 2 ounces safflower oil or other neutral flavored oil 18 ounces brown sugar 1 teaspoon kosher salt 2¼ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon ground cinnamon, preferably freshly ground scrapings from two vanilla bean pods 6 eggs, room temperature 12 ounces red wine (Zinfandels work especially well) 1½ ounces vanilla extract 1 batch German buttercream, using the cream cheese variation if you like (I do! In a large bowl, combine the butter, oil, brown sugar, salt, baking soda, baking powder, cinnamon and vanilla bean seeds.
Turn the mixer to medium low and add the eggs, one at a time.
Continue mixing after each addition until the egg has fully incorporated before adding the next. Add the flour/cocoa mixture alternately with the red wine in about three additions. Shut off the mixer and give the batter a few turns with a rubber spatula to ensure a homogenous mix.
You’ll really have to fling the nibs to make them stick, don’t be afraid to get a little messy. · [email protected] · 18, 2011 · AM Not only is the cake gorgeous, but the post is chock full of terrific information. · Brooks at Cakewalker · 19, 2011 · AM @Winnish, thanks so much! It’s definitely not a red cake (as the pictures illustrate) but I hate that you didn't enjoy it.
For information on how to store cakes, see this post from the Kitchn. I owe it all to Sarah Jane’s photography, she knocked these outta the park! Sorry for whatever weirdness went on with your comment, haha. @Elyse, I was prepared to cut a few pieces to get the right one, but it worked out on the first try. If you have any questions or think something might have gone wrong with your cake, let me know, I’d love to help you get to the bottom of it. i definitely got thrown off by the oz measurements but was measuring with oz in a measuring cup trying to be accurate.