How to Prepare Delicious Red Velvet Cake FUSF

Red Velvet Cake FUSF. Red Velvet Cake FUSF Classic RVC from Kim Severson NYT, frosting from Rebecca Kennedy. jimkmaus. Trivia The submission description refers to the lyrics off the. Parchment paper helps the cakes seamlessly release from the pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Red velvet cake is a traditionally crimson-colored chocolate layer cake with cream cheese icing. It's usually made with a combination of buttermilk, butter, cocoa, vinegar, and flour. You can cook Red Velvet Cake FUSF using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Red Velvet Cake FUSF

1. It's of Cake.
2. Prepare 1/2 cup of /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans.
3. You need 3 of tablespoons/22 grams cocoa powder, divided.
4. You need 1 1/2 of cups/300 grams sugar.
5. It's 2 of eggs.
6. It's 2 of teaspoons/10 milliliters vanilla.
7. You need 2 of tablespoons/30 milliliters red food coloring.
8. You need 1 teaspoon of salt.
9. It's 1 of teaspoon/5 grams baking soda.
10. You need 2 1/2 of cups/320 grams flour, sifted.
11. It's 1 of cup/236 milliliters whole buttermilk.
12. It's 1 of tablespoon/15 milliliters vinegar.
13. Prepare of Icing.
14. You need 5 cups of sifted confectioners sugar.
15. It's 1 teaspoon of vanilla extract.
16. You need 2-3 tablespoons of buttermilk.
17. You need 2 sticks of unsalted butter.

Made from scratch, and surprisingly easy when a few simple steps are followed - watch how to make it in the recipe video. This has a soft "velvet" texture, just like what you get from top end fine bakeries, and is topped with soft, cream cheese frosting. UK readers: In our family no one thinks it's Christmas without this Red Velvet Cake recipe. It's different than other Red Velvet Cakes I've tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow.

Red Velvet Cake FUSF step by step

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..

Combine flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla; stir in red food coloring. This Red Velvet cake was definitely not what I expected.