Tanzy’s Red Velvet Infinity Cake

What You’ll Need:

Step 1:
2 Eggs, large, room temperature

Step 2:
1/3 Cup Vegetable or Canola Oil
1 Tablespoon Vanilla Extract
1/2 Cup Sour Cream
1 ½ Teaspoons Red Food Color, chefmaster red (red #7664)
2 Cups Sugar, granulated

Step 3:
2 Cups All Purpose Flour
1/2 Teaspoons Baking Soda
1/2 Teaspoons Baking Powder
1/2 Teaspoons Kosher Salt

Step 4:
1/2 Cup Raspberry Puree, heated to 120’F
3/4 Cup 64% Chocolate Pistoles, chopped, melted 110’F
1/3 Cup Vegetable or Canola Oil

Step 5:
Raspberry buttercream (See recipe)
Raspberry mirror glaze (See recipe)

 What to Do:

  1. Grease three 6-inch round cake pans and line with parchment paper circles, set aside. Preheat oven to 325 degrees
  2. Place eggs into a mixing bowl fitted with whisk attachment and whip for 1 minute on low speed.
  3. On a piece of parchment, sift together the all-purpose flour, baking soda, baking powder and kosher salt.
  4. In separate microwave safe bowls, heat raspberry puree to 120’F and chocolate with oil until melted to 110’F.
  5. On low speed, add the raspberry-chocolate mixture to egg mixture for 1 minute. Scrape down.
  6. Continue on low speed, add sifted dry ingredients. Scrape down and mix well to incorporate.
  7. Remove from mixer and divide the batter between the three 6-inch round cake pans.
  8. Bake for 12 minutes, turn and back for additional 12 minutes or until skewer comes out clean and cake is firm.


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