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Periodically, stop mixing to scrape the bowl down with a rubber spatula.
For all of you who came in, tried it out, and left feedback: thank you!
You’ll notice this is like any Red Velvet recipe you’ve seen before.
), you can substitute up to half of the butter with cream cheese, but boiled milk purists can leave it out.
12 ounces all purpose flour 2 ounces natural cocoa 16 ounces unsalted butter, room temperature 2 ounces safflower oil or other neutral flavored oil 18 ounces brown sugar 1 teaspoon kosher salt 2¼ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon ground cinnamon, preferably freshly ground scrapings from two vanilla bean pods 6 eggs, room temperature 12 ounces red wine (Zinfandels work especially well) 1½ ounces vanilla extract 1 batch German buttercream, using the cream cheese variation if you like (I do! In a large bowl, combine the butter, oil, brown sugar, salt, baking soda, baking powder, cinnamon and vanilla bean seeds.