Magnolia bakery Red Velvet cake recipe [Cake Recipes]

Magnolia bakery Red Velvet cake recipe

June 20, 2017
My lack of red velvet cake

Magnolia’s Red Velvet Cake with Whipped Vanilla FrostingTotal articles 191
Before the 12 months ends up (no, not the whole world, come on already!), apparently I’ve accomplished something rather unexpected.
The one where we baked not my very first one, but TWO wedding cakes, become picked up on the same time. To top that off, among desserts was not used to me personally. No, to top that down, we missed the marriage (logistic issues) and performedn’t get to consume the dessert. There were sleepless hours, agony over non-existent fridge property, and that couple of minutes where I dropped (and almost smashed) among the purple velvet levels. There were consultations with the partner regarding the piping task – yes, Vijay features a eye on these specific things also.
In the end it was beneficial. Even if this 1 little bit of Double Chocolate Layer Cake saved in my situation because of the client had been accidentally provided to somebody else. I was told the desserts had been fought more than, totally eliminated.

Therefore we got great home-cooked mutton from the village.

Recipe adapted through the Magnolia Bakery Cookbook: Traditional Recipes From Nyc's Sweetest Bakery
Yield: 1 3-layer 9-inch round cake

Magnolia’s Red Velvet Cake with Whipped Vanilla FrostingFor the cake:

  • 3 1/2 cups/470 grms cake flour (not self-rising)
  • 3/4 cup/1 1/2 sticks/6 ounces/170 grams unsalted butter, softened
  • 2 cups/470 grams sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons purple meals coloring
  • 3 tablespoons unsweetened cocoa
  • 1 1/2 teaspoons pure vanilla plant
  • 1 1/2 teaspoons sodium
  • 1 1/2 glasses buttermilk, shaken
  • 1 1/2 teaspoons cider vinegar
  • 1 1/2 teaspoons cooking soft drink
For frosting:
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups/4 sticks/16 ounces unsalted butter, softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract

Bake the cake levels: Preheat oven to 350°F/180°C. Grease and softly flour three 9- by 2-inch round dessert pans, then line the bottoms with cooking report.

In a tiny bowl, sift the dessert flour and set aside. In a big dish, on medium speed of a power mixer, ointment the butter and sugar until really light and fluffy, about 5 minutes. Include the eggs, one at a time, beating well after each addition. In a little bowl, whisk collectively the red meals coloring, cocoa, and vanilla. Enhance the batter and beat well. In a measuring glass, stir the salt in to the buttermilk. Enhance the batter in three components alternating with the flour. With each addition, beat until the components are included, but do not overbeat. In a tiny bowl, stir together the cider vinegar and baking soft drink. Enhance the batter and combine well. Making use of a rubber spatula, scrape down the batter in the bowl, making sure the components are very well combined plus the batter is smooth.

Magnolia’s Red Velvet Cake with Whipped Vanilla FrostingDivide the batter among the list of prepared pans. Bake for 25-35 moments, or until a cake tester inserted during the cake arrives clean (my own had been done around 23 mins). Allow the layers fun within the pans for one hour. Eliminate from the pans and cool completely on a wire rack.

Prepare the frosting: In a medium-size saucepan, whisk the flour to the milk until smooth. Place over moderate temperature and stirring constantly, prepare before combination becomes very thick and begins to bubble, about 10-15 moments. (The time let me reveal simply helpful tips, I took about 8 moments.)

Remove from heat and allow sweet for a few minutes. Place a bit of waxed paper entirely on the outer lining and let cool to room temperature, about thirty minutes. In a large bowl, on medium high speed of an electrical mixer, overcome the butter for three minutes, until smooth and creamy. Gradually include the sugar, beating constantly for 3 minutes until fluffy. Include the vanilla and beat well.

Add the cooled milk combination, and still beat regarding the medium high-speed for five full minutes, until really smooth and visibly brighter in color. Protect and refrigerate for a quarter-hour (no less no much longer – set a timer!) utilize straight away.

Prepare the frosting: Ready the cake board or serving platter with strips of baking paper around it. Dollop handful of frosting and put over the top initial cake layer into the center. Spread over about 1/2 cup of frosting. Perform with after that cake layer and top with the last dessert layer. Cover dessert totally with a thin layer frosting for the crumb coating. Chill dessert together with the remaining frosting for approximately a quarter-hour. Decorate dessert as desired – this frosting pipes instead really, providing chilled off to the right persistence.

Do ahead: dessert layers could be baked, cooled, cling wrapped and frozen ahead for as much as 5 days. Frosting has to be produced and made use of at exact same time. Dessert keeps well chilled.

by PickYin @ AM
Magnolia Bakery — A [Mediocre] Red Velvet Cupcake. Blegh.
Magnolia Bakery — A [Mediocre] Red Velvet Cupcake. Blegh.
Magnolia Bakery
Magnolia Bakery
Red Velvet Cupcakes Recipe
Red Velvet Cupcakes Recipe
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