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Wednesday, July 17, 2013

Red & Blue Velvet Cake

This red velvet cake is my favorite recipe!!  It's adapted from Bobby Flay's red velvet cake recipe and adjusted to be gluten free.

Combine all dry ingredients together in a bowl, set aside while you cream together the wet ingredients.  Having all ingredients at room temperature (set it out the night before) will make a huge difference and the cake will have better results.  Gluten Free baking is difficult and every step is important to the success of the recipe!

I was having a hard time deciding how I was going to split this recipe (for the red & blue) - it hurt my brain too much so I decided to make the entire recipe twice - once for the red velvet and once for the blue velvet.  Yes, I know that's crazy but it was just easier and now I have cake in my freezer for the next time!! 

The batter will be insanely thick - I really can't remember very well what regular cake batter looks like, but I know it would be thinner than this!  It's just how the gluten free flour reacts with the rest of the ingredients.  I use a handheld mixer for awhile but then it just gets overwhelmed so I switch to a spatula for the remaining stirring. 

Super thick right?!  Once you place it into the baking pans...make sure to smooth the top down with your spatula otherwise those grooves will stay because it's so thick.

Seven Minute Frosting is my favorite!!  I know cream cheese frosting is traditional for Red Velvet, but I just don't like it very much.  Try this and your life will be changed!  Otherwise just use cream cheese frosting if you must.

I was originally going to use all four cakes that I had baked (2 red and 2 blue each split into two layers making a glorious total of 8 layers!!  But alas, my cake dreams were snapped back to reality) but quickly realized that was not going to happen.  First of all, the cake is so moist and dense - it's nearly impossible to slice in half (but doable).  Second, the layers were much to heavy to support themselves with just four layers so I just let it go.  Red cake half, frosting, blue cake half, frosting, red cake half, frosting, blue cake half - now it might look like a complete mess at this point (mine was so bad I decided not to photograph it) but have no worries - frosting can cover anything!  Which is also why I made a double batch of frosting (it's awesome and I needed it). 

My dad is the frosting master!!  


For the Red Velvet Cake:
3 1/2 cups of Domata Flour + 1/4 cup cornstarch
3 tablespoons cocoa powder (Hershey's is GF)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter (at room temp!!)
2 1/4 cups sugar
3/4 cup vegetable oil
3 large eggs (at room temp!!)
1 1/2 teaspoons vanilla 
1 1/2 teaspoons red wine vinegar (*sometimes I don't have this, in a pinch plain white vinegar can be substituted)
1 bottle red food coloring (or blue) *the regular sized one
1 1/2 cups buttermilk (at room temp)

Preheat the oven to 350 degrees and grease two 9-inch cake pans.

Whisk together the dry ingredients: flour, cornstarch, cocoa powder, baking soda, and salt in a separate bowl (medium sized).

Cream together using a mixer: butter, sugar, and the oil.  Mix this longer than you think you should, you want it to lighten in color slightly and become very fluffy!  Then cream in the eggs one at a time until they are fully incorporated - keep mixing until the mixture is creamy white.  Then add in the vinegar, vanilla, and food coloring. 

Add the dry ingredient mix to the wet mix in small batches, alternating with the buttermilk.  This is important to do slowly and in batches especially since the batter gets harder to work with as it gets thicker.

Divide the batter evenly between your two prepared cake pans. Bake at 350 degrees for anywhere between 30 and 45 minutes.  *my blue velvet cake took exactly 35 minutes and was perfect - however my red velvet cake took 40 and was still very moist/more dense than the blue (that's how weird Gluten Free baking is!!).

Let the cakes cool completely before attempting to frost.  I like to let mine sit in their pans for about 10 minutes then turn them out on to parchment paper to finish cooling.  (only because I don't have cooling racks!  Parchment works just fine)

Seven-Minute Frosting:
4 eggs whites
1 cup sugar
2 tablespoons light corn syrup
1 tsp vanilla

Using a double boiler (a good sized one) combine the egg whites, sugar, and corn syrup - If your water is already boiling it should take exactly seven minutes of whisking using a hand mixer.  I usually don't have the water quite ready so it takes longer.  The frosting should double in size and have medium-stiff peaks. Remove from the heat and stir in the vanilla.  Let the frosting cool slightly but not completely (it gets a little sticky and unmanageable if you let it sit too long). 

*also if you do not have a double boiler - a large glass bowl over a pot of boiling water works well.  Although it is more difficult because the bowl gets super hot and moves around - but that's how I normally make it at home (that's my mom's double boiler!)

I've made this recipe once before using a 9x13 pan and then just putting the frosting on top - worked perfect and was quite a bit easier.  I've never tried cupcakes with the recipe but I'm sure they would be delicious - why not?! 

I hope you enjoy this cake as much as I do!

Always, J ♥