Old Fashioned Red Velvet Cake recipe is moist and fluffy. It's frosted with classic Ermine frosting and gets its red color from beets which is how this classic cake was originally made. __________ CLICK FOR RECIPE ___________PRINTABLE RECIPE: https://thestayathomechef.com/naturally-red-velvet-cake/ IngredientsCAKE: 1 large beet 4 large eggs 1 cups buttermilk 1 cup warm water cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 3 cups all-purpose flour 3 cups granulated sugar cup cornstarch cup unsweetened cocoa powder 1 tablespoon baking soda 1 teaspoons baking powder 1 teaspoons saltFROSTING: 2 cups granulated sugar cup all-purpose flour 2 cups whole milk 2 cups unsalted butter cubed and softened 1 teaspoon vanilla extract Pinch saltInstructions00:00:22 - How to make Naturally Red Velvet Cake00:02:56 - How to make Ermine Frosting00:06:26 - Quick recap Natural Red Velvet Cake recipeNATURALLY RED VELVET CAKE:1 00:00:22 - Preheat oven to 425 degrees. Wrap beet in foil and roast until tender, about 1 hour. Reduce heat to 375 degrees for baking cake once beet is cooked. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.2 00:00:35 - Remove roasted beet from foil. The skin should easily slide off the beet. Discard skin and place beet into a large mixing bowl. Use a hand mixer to whip the beet into mush. 3 00:01:12 - Add eggs, buttermilk, warm water, oil, vanilla, and vinegar and beat until combined, about 1 minute. Add in flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until the mixture is smooth.4 00:02:28 - Divide batter among the three prepared pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).5 Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.ERMINE FROSTING:1 00:02:56 - In a medium saucepan, whisk together flour and sugar over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside. 2 00:04:16 - In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and salt and continue beating until the frosting is thick and creamy and everything is well mixed in. 3 00:05:18 - Assemble and frost the completely cooled cake.NOTE: The video features a cake that was only frosted between layers. The written recipe provides enough icing to cover the entire cake. If you only want to frost in between layers as shown in the pictures, you can easily halve the Ermine Icing ingredients.Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.SUBSCRIBE to my channel: http://youtube.com/thestayhomechefFACEBOOK: The Stay At Home ChefINSTAGRAM: TheStayAtHomeChefPINTEREST: The Stay At Home ChefTWITTER: TheStayHomeChefCONTACT ME:
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