How To Serving Recipe Red Velvet Cake Delicious Simple

The new way cooking recipe Red Velvet Cake with 17 ingredients and 7 stages of easy cooking, which is most delicious.

Without fail recipe ultimate "Red" Velvet Cake easy, tasty, practical.

Hi mother, at this time you get prepare recipe "Red" Velvet Cake with 17 ingredients and 7 steps. Below this is how to cook, please observe carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking "Red" Velvet Cake.

Ingredients all "Red" Velvet Cake

1. Needed 1/2 cup (115 g) : unsalted butter, softened to room temperature.

2. Prepare 2 cups (400 g) : granulated sugar.

3. Needed 3-4 : eggs, room temperature and separated.

4. Needed 1 cup (240 ml) : vegetable or sunflower oil.

5. Prepare 1 Tablespoon : vanilla extract.

6. Needed 1 teaspoon : distilled white vinegar.

7. Needed : liquid or gel red food coloring.

8. Needed 2 cups (250 g) : all-purpose flour and 1 cup (130g) of cornstarch.

9. Needed 2 Tablespoons (10 g) : unsweetened natural cocoa powder.

10. Prepare 1 teaspoon : baking soda.

11. Prepare 1/2 teaspoon : salt.

12. Prepare 1 tablespoon : vinegar and 1 cup milk (let it rest for 5 minutes).

13. Needed : Buttercream frosting.

14. Prepare 3 cups : Icing sugar.

15. Needed 4 sticks : unsalted butter (softened).

16. Needed 2 teaspoons : or one tablespoon vanilla extract.

17. Needed 1-2 tablespoons : milk or heavy cream.

If all basic ingredients "Red" Velvet Cake it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking "Red" Velvet Cake

1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..

2. Make the cake: Whisk the flour, corn starch, baking soda, cocoa powder, and salt together in a large bowl. Set aside..

3. Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed..

4. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the milk and vinegar. Beat in your desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat the 3-4 egg whites on high speed until fluffy peaks form for about 3 minutes. Gently fold into cake batter. The batter will be silky and slightly thick..

5. Divide batter between cake pans. Bake for 30-32 minutes (177°)or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling..

6. Make the frosting: Beat the room temperature butter with a hand mixer until smooth, fluffy and until colour changes. Gradually beat in icing sugar until fully incorporated. Beat in vanilla extract..

7. Pour in milk and beat for an additional 3-4 minutes. Add food colouring, if using, and beat for thirty seconds until smooth or until desired colour is reached..

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