Hamdi Saidani Bobby Flay Red Velvet Cake features a blend of common kitchen staples: all-purpose flour, cocoa powder, baking soda, and more. This recipe demands a total time of 2 hours and 40 minutes, yielding 12 servings.
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💓 Why You’ll Love This Red Velvet Cake Recipe:
- Decadent Flavor: Experience the rich cocoa taste combined with subtle hints of vanilla, creating a harmonious flavor profile.
- Silky Texture: Indulge in the smooth and velvety texture that melts in your mouth with every bite.
- Eye-Catching Appearance: Admire the vibrant red hue that adds a visually stunning element to any dessert spread.
❓What Is Bobby Flay Red Velvet Cake Recipe?
Bobby Flay Red Velvet Cake boasts a delightful combination of all-purpose flour, Dutch-processed cocoa powder, baking soda, salt, butter, sugar, oil, eggs, vanilla extract, red wine vinegar, red food coloring, and buttermilk.
🥚 Bobby Flay Red Velvet Cake Ingredients
- 3 3/4 cups AP 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 cups 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
- The frosting, recipe follows
Frosting:
- 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 superfine sugar
🍰 How To Make Bobby Flay Red Velvet Cake
Cake:
- Preheat oven to 350°F. Grease and flour 2 (9-inch) cake pans and line with parchment paper.
- Mix flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter, sugar, and oil until fluffy. Add eggs one by one, then vanilla, vinegar, and food coloring.
- Gradually add flour mixture and buttermilk to batter, alternating, and mix well.
- Divide batter between pans and bake for 30-40 mins. Let cool for 15 mins before removing from pans. Cool completely before frosting. Slice cakes into 2 layers each before frosting.
Frosting:
- Heat cream, milk, vanilla bean, and seeds in a pan until simmering. Remove the vanilla bean.
- Add flour and cook, stirring, until thickened (about 2 mins). Chill for 2 hours.
- Beat butter and sugar until fluffy. Gradually add chilled paste, whipping until light and fluffy. the mixture, and serve hot.
💭Recipe Tips
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for optimal blending.
- Proper Mixing: Alternate adding flour mixture and buttermilk to achieve a smooth batter.
- Layering Technique: Slice cakes into 2 layers each for a visually appealing presentation.
🍨 What To Serve With Red Velvet Cake?
Serve Red Velvet Cake with whipped cream, vanilla ice cream, fresh berries, chocolate ganache, or caramel sauce for a delightful treat.
🎚 How To Store Leftovers Red Velvet Cake?
- In the fridge: Store leftovers in an airtight container in the refrigerator for 5 days.
- In the freezer: Wrap leftovers red velvet cake individual slices tightly in plastic wrap and store in the freezer for 3 months.
🥵 How To Reheat Leftovers Red Velvet Cake?
- In the oven: Place slices on a baking sheet and warm in a preheated oven for 2 minutes at 300°F.
- In the microwave: Reheat leftover red velvet cake individual slices for 20-30 seconds until warmed through.
- In the air-fryer: Reheat red velvet cake slices for 1 minutes at 325°F until heated.
FAQ’S:
How Can I Prevent My Cake Layers From Doming In The Oven?
To prevent your cake layers from doming in the oven, you can try leveling the cake batter in the pans with a spatula before baking or using cake strips around the pans to promote even baking.
Can I Substitute Cream Cheese Frosting For The Vanilla Frosting?
Yes, you can substitute cream cheese frosting for the vanilla frosting for a tangy and creamy topping on your red velvet cake.
How Do I Know When The Frosting Is Thick Enough To Spread?
You’ll know the frosting is thick enough to spread when it holds its shape and spreads easily without dripping off the cake. It should be thick enough to cling to the cake layers.
Can I Use Greek Yogurt Instead Of Buttermilk?
Yes, you can use Greek yogurt as a substitute for buttermilk in the cake batter. Use the same amount and adjust the consistency with a little water if needed.
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Bobby Flay Red Velvet Cake Nutrition Facts
- Calories: 368
- Total Fat: 23g
- Saturated Fat: 14g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 1g
- Monounsaturated Fat: 6.3g
- Cholesterol: 93mg
- Sodium: 318mg
- Total Carbohydrates: 36g
- Dietary Fiber: 0.4g
- Sugars: 25g
- Protein: 4.2g
- Calcium: 58mg
- Iron: 1.4mg
- Potassium: 91.6mg
Bobby Flay Red Velvet Cake
Description
Bobby Flay Red Velvet Cake features a blend of common kitchen staples: all-purpose flour, cocoa powder, baking soda, and more. This recipe demands a total time of 2 hours and 40 minutes, yielding 12 servings.
Ingredients
Frosting:
Instructions
- Preheat oven to 350°F. Grease and flour 2 (9-inch) cake pans and line with parchment paper.
- Mix flour, cocoa powder, baking soda, and salt in a bowl.
- Cream butter, sugar, and oil until fluffy. Add eggs one by one, then vanilla, vinegar, and food coloring.
- Cream butter, sugar, and oil until fluffy. Add eggs one by one, then vanilla, vinegar, and food coloring.
- Gradually add flour mixture and buttermilk to batter, alternating, and mix well.
- Divide batter between pans and bake for 30-40 mins. Let cool for 15 mins before removing from pans. Cool completely before frosting. Slice cakes into 2 layers each before frosting.
- Heat cream, milk, vanilla bean, and seeds in a pan until simmering. Remove the vanilla bean.
- Add flour and cook, stirring, until thickened (about 2 mins). Chill for 2 hours.
- Beat butter and sugar until fluffy. Gradually add chilled paste, whipping until light and fluffy. the mixture, and serve hot.
Cake:
Frosting:
Notes
- Room Temperature Ingredients: Ensure butter, eggs, and buttermilk are at room temperature for optimal blending.
Proper Mixing: Alternate adding flour mixture and buttermilk to achieve a smooth batter.
Layering Technique: Slice cakes into 2 layers each for a visually appealing presentation.