Red Velvet Cake with Vanilla Bean Icing

By carvalhohm

Ingredients

• 3 1/8cups3 1/8 cups (400g) flour, sifted
• 1 3/4cups1 3/4 cups (325g) sugar
• 1 1/4t1 1/4 t baking soda
• 1 1/4t1 1/4 t salt
• 2 1/2T2 1/2 T cocoa
• 1 3/4cups1 3/4 cups (415mL) oil
• 1 1/4cups1 1/4 cups (295mL) buttermilk
• 22 eggs
• 2 1/2Tablespoon2 1/2 Tablespoon red food colouring
• 1 1/4teaspoon1 1/4 teaspoon vanilla

Preparation

Step 1

Preheat oven to 180°C and line pans.

Bowl – combine all wet ingredients and whisk until combined. It will be really liquidy. That’s o.k.

Bowl #2 – Sift all dry ingredients several times to ensure cocoa is thoroughly combined.

Sprinkle the dry ingredients into the wet ingredients and mix gradually until all ingredients are incorporated. Scrape after each addition. DO NOT over mix.

Scale the batter evenly into pans and bake until springy on top.
Ice with Creamy Vanilla Bean frosting and swirl the sides and front.

Garnish with red crumbs on the bottom and top edges.

Creamy Vanilla Bean Icing:

2 cups Butter, room temp
250g Cream Cheese, room temp
3 1/2 cups Icing Sugar
1 teaspoon Vanilla bean paste or 1 vanilla pod
Pinch of Salt

Mixing bowl - with a paddle attachment, cream butter until soft then add cream cheese and mix until very light and fluffy (approx. 5min)

Add salt and vanilla and mix well.

Gradually add icing sugar and beat well, scraping sides regularly until the consistency is smooth and light.