Red Velvet Cake FUSF
Red Velvet Cake FUSF

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, red velvet cake fusf. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Red Velvet Cake FUSF is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Red Velvet Cake FUSF is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red velvet cake fusf using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Red Velvet Cake FUSF:
  1. Get Cake
  2. Get /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans
  3. Make ready tablespoons/22 grams cocoa powder, divided
  4. Get cups/300 grams sugar
  5. Prepare eggs
  6. Make ready teaspoons/10 milliliters vanilla
  7. Prepare tablespoons/30 milliliters red food coloring
  8. Prepare salt
  9. Take teaspoon/5 grams baking soda
  10. Take cups/320 grams flour, sifted
  11. Get cup/236 milliliters whole buttermilk
  12. Make ready tablespoon/15 milliliters vinegar
  13. Take Icing
  14. Make ready sifted confectioners sugar
  15. Make ready vanilla extract
  16. Take buttermilk
  17. Make ready unsalted butter
Steps to make Red Velvet Cake FUSF:
  1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (You may choose to use just 2 pans, note below.)
  2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
  3. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture. (I found 1 teaspoon is adequate)
  4. Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
  5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Note: I use 2 pans and cook for 30 minutes.)
  6. To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
  7. Icing: Place butter in bowl of standing mixer with whisk attachment. Whisk for one minute. Add sugar one cup at a time. With each addition whisk until incorporated, scraping down sides of the bowl. Turn mixer to high for 20 seconds. Repeat with each addition. Add milk as needed and then vanilla on low speed. Whisk on high speed for another 20 seconds.

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