Bobby Flay Red Velvet Cake Recipe

This Bobby Flay Red Velvet Cake is a moist and velvety recipe, which is made with tangy buttermilk and a classic cooked flour frosting. It’s a classic, foolproof recipe for a true showstopper dessert, perfect for any celebration.

Bobby Flay Red Velvet Cake Ingredients

A classic combination for a truly authentic, old-fashioned red velvet cake.

For the Red Velvet Cake:

• 3 3/4 cups all-purpose flour
• 3 tablespoons Dutch-processed cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2 1/4 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons red wine vinegar
• 1 tablespoon red food coloring (gel recommended)
• 1 1/2 cups buttermilk, at room temperature

For the Cooked Flour Frosting (Ermine Frosting):

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 vanilla bean, split, and seeds scraped
• 7 tablespoons all-purpose flour
• 3 sticks (1 1/2 cups) unsalted butter, at room temperature
• 1 1/2 cups superfine sugar

How To Make Bobby Flay Red Velvet Cake

A step-by-step guide to this stunning and delicious layer cake.

Part 1: Make the Cake Layers

1. Prep Oven and Pans: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
2. Cream Fats and Sugars: In the bowl of a stand mixer, cream the butter, sugar, and oil until light and fluffy.
3. Combine the Batter: Add the eggs one by one, then beat in the vanilla, vinegar, and red food coloring. On low speed, alternate adding the flour mixture and the buttermilk to the batter, beginning and ending with the flour mixture.
4. Bake and Cool: Divide the batter evenly between the prepared pans and bake for 30-40 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 15 minutes before inverting them onto a wire rack to cool completely. Once cool, carefully slice each cake layer in half horizontally to create four thin layers.

Part 2: Make the Cooked Flour Frosting

1. Make and Chill the Flour Paste: In a saucepan, heat the cream, milk, and the vanilla bean seeds and pod until just simmering. Remove the vanilla bean pod. In a separate bowl, whisk the flour with a little of the warm milk mixture to create a smooth paste, then whisk this paste back into the saucepan. Cook, stirring constantly, for about 2 minutes until the mixture is very thick, like a pudding.
2. Chill the Paste: Transfer the thick paste to a bowl, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours, until completely cold.
3. Whip the Buttercream: In a stand mixer, beat the room-temperature butter and superfine sugar until very light and fluffy. Gradually add the completely chilled flour paste, one spoonful at a time, whipping continuously until the frosting is light, airy, and silky smooth.

Part 3: Assemble the Cake

1. Place one cake layer on a cake stand. Top with a generous layer of frosting.
2. Repeat with the remaining cake layers and frosting, finishing by covering the top and sides of the entire cake.

Recipe Tips

For a perfect, moist, and authentic red velvet cake.

• What is cooked flour (Ermine) frosting? This is the original, traditional frosting for red velvet cake, predating the now-common cream cheese frosting. It’s made by cooking a flour and milk paste, which is then whipped into butter and sugar. The result is an incredibly silky, light, and less sweet frosting that is similar in texture to a Swiss meringue buttercream.
• How to get a moist, velvety cake? The combination of buttermilk, oil, and the acidic reaction from the vinegar and baking soda is the secret. It creates a very fine, tender crumb with a signature “velvet” texture and a subtle tangy flavor.
• Can I make this ahead of time? Yes, this is a perfect cake to make in stages. You can bake the cake layers, let them cool completely, wrap them well, and store them at room temperature for up to 2 days. The frosting paste can also be made ahead. It’s best to assemble the cake on the day you plan to serve it.
• Why use room temperature ingredients? Using room temperature butter, eggs, and buttermilk is crucial for a smooth, well-emulsified batter. This helps to create a cake with a fine, even texture and prevents it from being dense.

What To Serve With Red Velvet Cake

This classic cake is a showstopper on its own.

A slice of this beautiful, traditional cake is the star of any celebration. It is perfect served with:

• A hot cup of black coffee or an espresso
• A tall, cold glass of milk
• A glass of Champagne for a special occasion

How To Store Red Velvet Cake

Keeping your beautiful creation fresh.

• Refrigerator: Because the frosting is a stable buttercream, this cake can be stored in a cake dome at a cool room temperature for a day. For longer storage, it’s best to keep it in the refrigerator. Let it come to room temperature for about 30-60 minutes before serving for the best flavor and texture.

Bobby Flay Red Velvet Cake Nutrition Facts

An estimated guide per slice.

• Calories: 750 kcal
• Carbohydrates: 95 g
• Protein: 9 g
• Fat: 40 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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