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Red Velvet Cake
Cake:
2 1/2 c All-purpose flour
3 tb Unsweetened cocoa
1 ts Baking soda
1/2 ts Salt
1 c Buttermilk
1 tb Red food coloring
1 c Unsalted butter; softened
1 1/2 c Sugar
3 lg Eggs
1 ts Vanilla extract
1 tb White vinegar
Frosting:
3 tb All-purpose flour
1 c Milk
1 c Unsalted butter; softened
1 c Sugar
1 ts Vanilla extract
Cake:
Preheat oven to 350. Grease and flour two 9 inch cake pans. Sift together flour, cocoa,
baking soda and salt. Set aside. Mix together butter, milk and food coloring. Set aside.
In mixing bowl, cream together butter and sugar. Add eggs, one at a time, beating well
after each addition. Alternately add flour mixture and buttermilk mixture until all is
well blended. Add vanilla extract and vinegar. Beat until very well mixed and color is
even. Spread batter evenly in pans and bake 1/2 hour or until toothpick inserted into
center of layers comes out dry. Cool in pans 10 minutes. Turn out onto racks and cool
completely.
Frosting:
Put flour into a saucepan over medium high heat and slowly whisk in milk. Whisk constantly
until mixture becomes thick. Remove from heat and cool to room temperature. (you can place
pan in a bowl of ice water to cool more quickly.) Cream butter and sugar together in
mixing bowl until fluffy. Add vanilla extract and then the cooled milk mixture. Beat on
high until frosting is the consistency of whipped cream and all the sugar is dissolved. Be
careful not to overwhip. Frost between layers and sides and top of cake.
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