Alexander
Buchler - Chef
Red
Velvet Cake
.
The Cake
Ingredients:
1) 2 1/2 cups (250 grams) sifted Cake
Flour
2) 1/2 tsp. Salt
3) 2 tbs. (15 grams) regular or Dutch-processed
Cocoa Powder
4) 1/2 cup (113 grams) unsalted Butter
- at room temperature
5) 1 1/2 cups (300 grams) granulated White
Sugar
6) 2 large Eggs
7) 1 tsp. pure Vanilla Extract
8) 1 cup (240 ml) Buttermilk
9) 2 tbs. liquid Red Food Coloring
10) 1 tsp. white distilled Vinegar
11) 1 tsp. Baking Soda
Preparation:
1) Preheat oven to 350 degrees F (175
degrees C) and place rack in center
of oven. Butter
two - 9 inch (23 cm) round cake pans and line the bottoms
of the pans with
parchment paper. Set aside.
2) In a mixing bowl sift together the
flour, salt, and cocoa powder. Set aside.
3) In bowl of your electric mixer, or
with a hand mixer, beat the butter until
soft (about 1-2
minutes). Add the sugar and beat until light and fluffy
(about 2-3 minutes).
Add the eggs, one at a time, beating well after each
addition. Scrape
down the sides of the bowl. Add the vanilla extract and
beat until combined.
4) In a measuring cup whisk the buttermilk
with the red food coloring. With
the mixer on
low speed, alternately add the flour mixture and buttermilk to
the butter mixture,
in three additions, beginning and ending with the flour.
5) In a small cup combine the vinegar
and baking soda. Allow the mixture to
fizz and then
quickly fold into the cake batter.
6) Working quickly, divide the batter
evenly between the two prepared pans
and smooth the
tops with an offset spatula or the back of a spoon.
7) Bake in the preheated oven for approximately
25 to 30 minutes, or until a
toothpick inserted
in the center of the cakes comes out clean.
8) Cool the cakes in their pans on a wire
rack for 10 minutes.
9) Place a wire rack on top of the cake
pan and invert, lifting off the pan.
10) Once the cakes have completely cooled, wrap in
plastic and place the
cake layers in
the refrigerator for at least an hour (or overnight). (This is
done to make
filling and frosting the cakes easier.)
The Buttercream Icing
Ingredients:
1) 1 cup Butter (2 sticks or 1/2 pound)
- softened
2) 3 to 4 cups confectioners (powdered)
Sugar - sifted
3) 1/2 tsp. Table Salt
4) 1 tbs. Vanilla Extract
5) up to 4 tbs. Milk or Heavy Cream
Preparation:
1) Beat butter for a few minutes with
a mixer with the paddle attachment
on medium speed.
2) Add 3 cups of powdered sugar and turn
your mixer on the lowest speed
(so the sugar
doesn’t blow everywhere) until the sugar has been
incorporated
with the butter.
3) Increase mixer speed to medium and
add vanilla extract, salt, and 2
tablespoons of
milk/cream and beat for for 3 minutes.
4) If your frosting needs a more stiff
consistency, add remaining sugar.
5) If your frosting needs to be thinned
out, add remaining milk 1 tablespoons
at a time.
6) Enjoy!
The Cream Cheese Icing
Ingredients:
1) Use 2 scoops (approximately 1 1/2 cups)
of the buttercream from above
2) 1 cup of Cream Cheese
3) 2 tbs. of Lemon Marmelade - Jelly or
Extract
Preparation:
1) Combine all ingredients in mixing bowl.
2) Stir with paddle attachment at medium
speed for 2 minutes.
In the
Studio Kitchen with Alexander Buchler (left)
and Lindsey
Gustin (right)
Good Eating!!!