Recipe Station

Here's everything for this enticingly delicious red velvet cake with boiled frosting. This recipe makes one two-layer 9-inch cakes.

Let's Get Started… 

Ingredients To Gather:

• 2 1/4 cups all-purpose flour, plus more for dusting cake pans
• 2 tablespoons natural unsweetened cocoa powder
• 1 teaspoon table salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 cup buttermilk
• Red liquid food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 teaspoon baking soda
• 1/2 cup plus 1 tablespoon all-purpose flour
• 1 1/8 teaspoons table salt
• 2 1/4 cups whole milk
• 2 1/4 cups salted butter, softened
• 2 1/4 cups extrafine granulated sugar (or sifted powdered sugar)
• 3 teaspoons vanilla extract

Directions To Follow:

To make cake: Position oven racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Prep 2 9-inch cake pans by greasing the bottoms and sides with butter. Cut out 2 parchment paper circles, and place them on the bottoms of the pans. Grease the tops of the parchment paper with butter, and dust the bottoms and sides with flour.
Whisk the flour, cocoa, and salt in a bowl to combine.
Beat the butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, about 5 minutes. Add the eggs 1 at a time, beating for 30 seconds and scraping down the sides of the bowl after each addition. Add the dry ingredients and the buttermilk to the creamed butter and sugar in 2 or 3 alternating additions, mixing until combined. Mix in the vanilla and enough red food coloring to dye the batter a deep red.

Next, combine the vinegar and baking soda in a small bowl, and then fold this mixture into the cake batter. Pour the batter into the cake pans, dividing it evenly among both of them, and then bake the cake for between 30 and 35 minutes or until the cakes spring back when touched lightly. When the cakes are done, let them cool for 10 minutes in the pans, and then turn them out and place them on a rack until they cool completely.

Now make the frosting. To do this, mix the flour, salt and 3/4 cup milk in a saucepan, whisking it occasionally until it's smooth. After this, whisk in the rest of the milk, and then cook the mixture over medium heat until it thickens, whisking occasionally. When it's done, remove the pan from the heat and then transfer the mixture to a bowl and let it cool completely. Now, combine the butter and the sugar in a large bowl and then beat with an electric mixer until the mixture has a light and fluffy texture. Now, add the vanilla and the cooled milk mixture, and then beat until it's no longer grainy and it has a light and fluffy texture.

Finally, assemble the cake. To do this, start by spreading a small blob of frosting on a cake plate, and then place one of the cake layers on top, spreading a layer of frosting to the edges of the cake using an offset spatula. Add the second cake layer and then coat the top and sides of the cake with a thin layer of frosting to make a crumb coat. Allow it to harden for a few minutes, and then cover the top and sides of the cake with the rest of the frosting.

Finished!

We're drooling just thinking about how good this red velvet cake with boiled frosting tastes. We just love how the sweet, buttery boiled frosting complements the rich and creamy red velvet cake.

Enjoy!

Article & Photo Source: Pop Sugar