ReD VeLVeT cAke

WITh cReAM cheeSe FROSTIng

INGREDIENTS: Our namesake dessert is a new York classic that pairs rich cocoa cakes with
cream-cheese frosting.
FOR CAKES:
cAke FLOUR
D U T c h-P R O c e S S c O c O A
S A LT
BAkIng SODA
DISTILLeD WhITe VInegAR
g R A n U L AT e D S U g A R
V e g e TA B L e O I L
R e D g e L-PA S T e F O O D c O L O R I n g
VA n I L L A e x T R A c T
BUTTeRMILk

FOR FROSTING & TOPPING:

BUTTeR
cReAM cheeSe
cOnFecTIOneR’S SUgAR
ReD SAnDIng SUgAR
WhITe SUgAR PeARLS

PROVIDED:
8 ” PA R c h M e n T R O U n D (2)

F R O M Y O U R PA N T R Y:
2 eggS

L E V E L : M O D E R AT E S E R V I N G S : 10 P R E P T I M E : 30 M I N B A K E T I M E : 3 0 -3 5 M I N
EQUIPMENT YOU
WILL NEED:
8 ” B a k i n g pa n ( 2)
M e dium B owl ( 2)
W h is k
S mall B owl
L ar g e B owl
El e c tri c mi x e r
Baking sheet
T oot h pi c k
W ir e ra c k
S patula
BAKING HACKS
Back in the day all recipes were
done by hand, so it’s fine if you
don’t have an electric mixer.
(We’re big fans of wooden spoons
and whisks.) It will take a bit more
time, but you get a nice arm
workout!
B A K I N G PA N A D V I C E
If you don’t have an 8” baking
pan, don’t fret! You can use a 9”
pan, or even a square pan that’s
equivalent in volume. Make sure
you sufficiently butter (and lay
down parchment paper if you have
it), to ease the baking process.
DID YOU KNOW?
Red Velvet cake dates to World
War II, when bakers used boiled
beet juices to enhance the
color of their baked goods. The
Waldorf-Astoria Hotel came up
with the original recipe, topping a
beet-chocolate cake with tangy
cream cheese.
NEE D M O R E I N F O?
Watch videos, find tips & tricks,
and use our baking glossary at
R E D V E LV E T N Y C . C O M
Follow us @redvelvetnyc
Share your masterpiece!
#redvelvetnyc
STEP 1
You’ve got some gorgeous ingredients! Once you’ve
unpacked your kit, preheat your oven to 350°F. Take out
2 eggs from your refrigerator. Using 1 tablespoon or less
of butter provided, butter each pan, insert parchment
paper rounds, and butter the paper. In a medium bowl,
whisk together cake flour, cocoa, and salt.
STEP 2
In a large bowl, using an electric mixer on medium speed,
beat sugar and oil until combined. Add eggs, scraping
down sides to incorporate fully. Mix in red food coloring
and half of the vanilla extract (you’ll use the rest for
the frosting in step 4). Reduce speed to low. Add flour
mixture and buttermilk, alternating both in small batches,
until fully mixed.
STEP 3
In a small bowl, mix baking soda and vinegar (it will bubble
and foam!). Add the mixture to the batter, and mix on
medium speed for 10 seconds. Divide the batter evenly
among both pans. Bring butter and cream cheese to
room temperature.
STEP 4
Divide batter evenly between the pans and bake 30
to 35 minutes, until a toothpick inserted in the center
comes out clean. Remove from oven. Let the cakes cool
for a few minutes in the pans and then flip them onto
a rack to cool completely before frosting.(Frosting will
melt if cake is not completely cooled!) When ready to
frost, peel back parchment paper and discard.
STEP 5
Sift the confectioner’s sugar over a bowl and set aside.
In a medium bowl, beat butter and cream cheese with a
mixer on medium-high speed until fluffy, 2 to 3 minutes.
Reduce speed to low. Add confectioner’s sugar, in two
batches, then remaining vanilla, and mix until smooth.
STEP 6
Frost your cakes using an offset spatula (or non-serrated
knife). Place one cake on a large plate or cake stand. Use
about one-quarter to one-third of frosting to sandwich
both cakes. Then frost entire cake with remaining icing:
apply a thin layer of frosting over the top and sides of
cake. Repeat with remaining frosting, working to smooth
out all surfaces. Decorate by sprinkling white sugar pearls
and red sanding sugar around the bottom and top edges.