Red Velvet Cake

Ingredients:
3¾ cups AP Flour
3 Tbsp Dutch processed cocoa powder
1½ tsp baking soda
½ tsp salt
12 Tbsp unsalted butter, at room temperature
2¼ cups granulated sugar
¾ cups vegetable oil
3 large eggs, at room temperature
1½ tsp pure vanilla extract
1½ tsp red wine vinegar
1 Tbsp red food coloring
1½ cups buttermilk, at room temperature
Frosting, recipe follows

Method:

1. Preheat the oven to 175°C. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. 
5. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
6. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. 
7. Slice each cake into 2 layers and frost.

Frosting:
½ cup heavy cream
1 cup whole milk
½ vanilla bean, split and seeds scraped
7 Tbsp all-purpose flour
3 sticks unsalted butter, at room temperature
1½ cups superfine sugar

1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Recipe from Bobby Flay, Throwdown with Bobby Flay