I was taking part in a bake sale tonight and thought that red velvet cupcakes would be a perfect choice. I have only made them once before and used a Paula Dean recipe and cream cheese frosting. Those were pretty good but I surprisingly thought that the frosting wasn’t the best match. This time I decided to go with the recipe from Magnolia Bakery in NY. The recipe is for a 3 layer cake so I was able to get about 30 cupcakes instead of the standard 24.
In my research I was thrilled to find that I had a recipe in a cookbook my aunt made for me with all of her and my Grandmother’s tried and true recipes. That recipe was for “Waldorf Red Cake” and I was amazed when I realized the ingredients were identical to the Magnolia recipe just in smaller quantities (including the frosting) impressive.
MAGNOLIA BAKERY RED VELVET CAKE
Source: More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen by Allysa Torey
Makes one 3-layer 9-inch cake (or Approx 30 cupcakes)
This is one of our most popular cakes at the bakery. Half of the customers love it because they haven’t eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it’s delicious.
3 1/3 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Creamy Vanilla Frosting (recipe follows)
Preheat oven to 350 degrees.
Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake:
In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. (Bake Cupcakes for 20 minutes) Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.
CREAMY VANILLA FROSTING
This silky smooth frosting is made by beating together softened butter and sugar with a thick saucelike base. Be sure to follow the recipe directions exactly.
6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
In a medium saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In a large bowl, on the medium high speed of an eclectic mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerated for 15 minutes (no less and no longer – set a timer!). Use immediately.
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