Cake Man Raven’s Red Velvet Cake with Cream Cheese Frosting
This is one of the first recipes I made when I was just starting to discover my inner foodie.
I mean, I always knew I loved food. But it wasn’t until I was an adult that I realized it was okay to love food. I used to think it was some sort of faux pas to be as obsessed with your next meal as I was. That was until I discovered Food Network and the delicious world of Food Blogs and websites.
It was like the mothership was finally calling me home. I found my place in the universe.
Anyway. This recipe was on an episode of Throw Down with Bobby Flay (I think?), and it’s Cake Man Raven’s famous Southern Red Velvet cake.
He was famous in NYC for his super moist red velvet recipe and his cake’s bright, vibrant red color.
And if you know me, I’m a sucker for a “famous” recipe. This one drew me in right away!
This is a seriously luscious cake. Just look at that crumb!
Two ingredients heavily contribute to making this cake so moist: the oil and the buttermilk.
Buttermilk tenderizes the gluten and makes the cake extra soft. The all-oil-no-butter approach ensures that this cake is the moistest of them all– and stays that way days and days after baking it! Using all oil also helps these cakes to bake nice and even (there’s less “puffing up” going on since you can’t aerate oil the same way you can butter or shortening) so you don’t have to cut off any domes to stack the cakes nicely on top of each other.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
16 ounces cream cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
Crushed pecans, for garnish
DIRECTIONS:
Preheat oven to 350ºF.
Sift together the flour, sugar, cocoa powder, salt, and baking soda.
Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the food coloring, vinegar, and vanilla extract.
Mix the dry ingredients into the wet just until a batter forms.
Lightly grease 2 8-inch round baking tins. Lay a strip of parchment paper down to help remove the baked cakes more easily.
Divide the batter evenly between the two. Bake for 35-40 minutes until toothpick inserted comes out clean.
Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.
Spread the frosting on the cooled cake and garnish with pecans.
thanks done share recipes to : https://www.somethingswanky.com/cake-man-ravens-red-velvet-cake/?epik=0hac3EvIWHzV9
I mean, I always knew I loved food. But it wasn’t until I was an adult that I realized it was okay to love food. I used to think it was some sort of faux pas to be as obsessed with your next meal as I was. That was until I discovered Food Network and the delicious world of Food Blogs and websites.
It was like the mothership was finally calling me home. I found my place in the universe.
Anyway. This recipe was on an episode of Throw Down with Bobby Flay (I think?), and it’s Cake Man Raven’s famous Southern Red Velvet cake.
He was famous in NYC for his super moist red velvet recipe and his cake’s bright, vibrant red color.
And if you know me, I’m a sucker for a “famous” recipe. This one drew me in right away!
This is a seriously luscious cake. Just look at that crumb!
Two ingredients heavily contribute to making this cake so moist: the oil and the buttermilk.
Buttermilk tenderizes the gluten and makes the cake extra soft. The all-oil-no-butter approach ensures that this cake is the moistest of them all– and stays that way days and days after baking it! Using all oil also helps these cakes to bake nice and even (there’s less “puffing up” going on since you can’t aerate oil the same way you can butter or shortening) so you don’t have to cut off any domes to stack the cakes nicely on top of each other.
INGREDIENTS:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
For the Cream Cheese Frosting:
16 ounces cream cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar
2 tsp vanilla extract
Crushed pecans, for garnish
DIRECTIONS:
Preheat oven to 350ºF.
Sift together the flour, sugar, cocoa powder, salt, and baking soda.
Using an electric mixer, whisk together the buttermilk and oil. Mix in the eggs one at a time, and then mix in the food coloring, vinegar, and vanilla extract.
Mix the dry ingredients into the wet just until a batter forms.
Lightly grease 2 8-inch round baking tins. Lay a strip of parchment paper down to help remove the baked cakes more easily.
Divide the batter evenly between the two. Bake for 35-40 minutes until toothpick inserted comes out clean.
Make the frosting: whisk together the butter and cream cheese until smooth. Mix in the powdered sugar 1 cup at a time, mixing well in between each addition. Mix in the vanilla.
Spread the frosting on the cooled cake and garnish with pecans.
thanks done share recipes to : https://www.somethingswanky.com/cake-man-ravens-red-velvet-cake/?epik=0hac3EvIWHzV9
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