Buddy Valastros Red Velvet Cake Recipes

BUDDY VALASTRO'S RED VELVET CAKE WITH CREAM CHEESE FROSTING

Steps:

• To make cake: Preheat oven to 350 degrees. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.
• Sift flour, cocoa, and salt into a bowl.
• In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.
• To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.
• To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.

RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees F. Butter 2 medium sheet pans, or 2 (8-inch) round cake pans.
• In a bowl, sift flour and salt together. In an electric stand mixer, combine butter and sugar at medium speed. Add vanilla, then the eggs, 1 at a time, and then cocoa powder. Reduce mixer speed to low. Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour. In a separate bowl, mix vinegar and baking soda, and mix into the batter. Add red food coloring and combine well. Once thoroughly mixed, divide batter evenly between cake pans. Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pans. Slice, as desired, and serve.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

BUDDY VALASTRO'S RED VELVET CAKE

Steps:

• To make cakes: Position a rack in the center of the oven and preheat to 350°F. Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl of a stand mixer fitted with the paddle attachment. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning.) Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions. Grease two 9-inch cake pans (2 inches deep) with the butter and flour them. Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out. Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes. Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan. Put a piece of parchment paper on a cookie sheet, sprinkle with sugar and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking. Refrigerate or freeze until ready to decorate with cream cheese frosting. To make frosting: Place cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until creamy, approximately 30 seconds. With the motor running, pour in the vanilla and mix for 30 seconds. Add the sugar, a little at a time and mix until smooth, approximately 1 minute after the last addition. Use right away or refrigerate in an airtight container for up to 2 days.