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Cake, Red Velvet

Source of Recipe

Old


Recipe Introduction

P reheat oven to 350 degrees Grease and flour 3, 8″ round metal baking pans.

List of Ingredients

2-3/4 cups all purpose flour
2 cups granulated sugar
1/4 cup unsweetened cocoa powder (I use Ghiradelli)
2 tsp. baking soda
1 tsp salt
1-3/4 cups buttermilk
1 cup ghee
3 Tablespoons vanilla extract
2 Tablespoons white vinegar
1/4 cup beet juice



Recipe

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt
Add buttermilk, clarified butter, beet juice, and vanilla to flour mixture and stir until just blended. Stir in vinegar until just blended.

Pour batter into prepared pans and bake in preheated oven for 35-50 minutes. Test for doneness with a toothpick inserted into the center until it comes out clean.

Cool in pans for 10 minutes on wire rack. Run knife around edge of pan after 10 minutes, then invert cakes onto rack to cool completely.

Ermine Frosting

1 cup Whole Milk
3 T All Purpose Flour
A pinch of Salt
1 cup unsalted Butter
1 cup Granulated Sugar
1 tsp Vanilla extract

Whisk flour into milk and place over medium heat in a small sauce pan.

Cook mixture until thickened, whisking constantly.

Remove from heat and whisk in the Salt.

Pout into a clean bowl and cover with plastic wrap on the surface.

Set aside to cool slightly.

In a stand mixer, begin creaming the butter and sugar until fluffy.

Add vanilla extract and mix to combine.

When milk mixture is slightly cooled, add 1 tablespoon at a time to the creamed butter mixture while the mixer is running on medium speed.

You should have an extremely fluffy, light and buttery frosting when completed.