Whisk the sugar and cornstarch together in a medium bowl, followed by the eggs. Alternatively, cover and refrigerate for up to 24 hours to extract the deepest vanilla flavor. Remove from heat, cover, and steep 30 minutes. In a 3-quart stainless steel saucier, bring the milk and vanilla bean to a simmer over medium heat. unsalted butter, cool but soft-about 62☏Ģ Tbsp.| 1 oz. full-fat cream cheese, cool but soft-about 62☏ģ sticks | 12 oz. milk (any percentage will do)Ģ cups | 16 oz. Loosen the cakes from their pans with a knife, invert onto a wire rack, peel off the parchment and re-invert.Ĭustard Cream Cheese Frosting1½ cups | 12 oz. Cool until no trace of warmth remains (the domes will level off in time), about 90 minutes. A toothpick inserted into the center will emerge with a few crumbs still attached. Divide among the prepared cake pans (about 22 ounces each).īake until the cakes are domed and firm when gently pressed, about 30 minutes. Fold batter with a flexible spatula to ensure it’s well mixed from the bottom up. Alternate between the two, allowing each addition to be roughly incorporated before adding the next. Reduce speed to low and sprinkle in one-third of the flour/cocoa, followed by a third of the red wine. With the mixer running, add the eggs one at a time, mixing until each is fully incorporated before adding the next. Mix on low speed to moisten, then increase to medium and cream until fluffy and light, about 5 minutes, pausing to scrape the bowl and beater halfway through. Sift flour and cocoa (if using cup measures, spoon into the cups and level with a knife before sifting) set aside.Ĭombine butter, brown sugar, baking soda, salt, cinnamon, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment. (If you don’t have three pans, the remaining batter can be held at room temperature for up to 3 hours.) Line three 8-by-3-inch anodized aluminum cake pans with parchment and grease with pan spray. While it’s cooling, adjust oven rack to the lower-middle position and preheat to 350☏. To better synchronize the downtime in both recipes, make the cream cheese frosting before the cake. dry red wine, such as California Cabernet Sauvignon kosher salt (half as much if iodized)ġ½ cups | 12 oz. unsalted butter, soft but cool-about 65☏Ģ cups gently packed | 16 oz. raw cocoa powder, such as Navitas Naturalsģ½ sticks | 14 oz. “Paired with light and tangy Cream Cheese Frosting, it’s everything red velvet should be,” says Parks.Ĭake Batter2⅔ cups | 12 oz. You could say the resulting cake is a throw-back twist on a classic. But in her new book, BraveTart, pastry chef Stella Parks reclaims the original shade of deep burgundy with the use of raw cocoa and the delicious addition of red wine (which just so happens to be rife with anthocyanins). Today, most cocoa is alkalized, nixing the reaction and requiring the addition of the dye. But the tint was originally a result of the chemical reaction between the anthocyanins in raw cocoa and the addition of an acid (usually vinegar or buttermilk). Red velvet cake as we know it today owes its vibrant red hue to a hefty dose of food coloring.
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