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Ingredients
- For the Red Hot Velvet Cake Layers:
- 1/3 cup dark unsweetened cocoa powder
- 2 Tbsp red gel food coloring
- 1/4 cup boiling water
- 6 Tbsp unsalted butter, softened, cut into small pieces
- 2 Tbsp vegetable shortening, at room temperature
- 1 2/3 cup sugar
- 3 large eggs
- 1 cup buttermilk
- 1 tsp pure vanilla extract
- 2 1/2 cups cake flour
- 1 tsp fine salt
- 1 Tbsp cider vinegar
- 1 tsp baking soda
- For the Cinnamon Frosting:
- 1 1/2 cup sugar
- 1/4 cup AP flour
- 1 1/2 cup milk
- 1/4 cup heavy cream
- 1 1/2 cup (3 sticks) unsalted butter, soft but cool, cut into pieces
- 1 tsp pure vanilla extract
- 2 tsps cinnamon
- To Assemble Cake:
- Red Hots (cinnamon imperials) candies for decoration
Preparation
Step 1
Make the Red Hot Velvet Cake Layers:
1.) Preheat the oven to 325°. Butter three 8" round cake pans, line the bottoms with parchment paper and butter the parchment. Dust with flour and knock out the excess flour.
2.) In a medium bowl, whisk together the cocoa powder, food coloring and boiling water. Set aside to cool.
3.) In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
4.) Stir the buttermilk and vanilla into the cooled cocoa mixture.
5.) Sift the flour and salt together into another medium bowl. With the mixer on low, add the flour mixture, alternating the cocoa mixture to the egg mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated.
6.) In a small bowl, combine the vinegar and the baking soda and stir until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.
7.) Divide the batter among the prepared pans and smooth the tops. Bake until a toothpick inserted into the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans and let cool completely. Remove the parchment.
Make the Cinnamon Frosting:
1.) In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
2.) Transfer the mixture to the bowl of an electric mixer fitted with a paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until throughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
3.) Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.
Assemble the Cake:
Place one cooled cake layer on a serving platter. Trim the top to create a flat surface and evenly spread out about 1 1/3 cup of frosting on top. Top with the next layer, trim and frost the top, then add a third layer. Crumb-coat the cake with a thin layer of frosting and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with Red Hots and refrigerate again for 15 minutes.