Classic Red Velvet Cake

Name: Classic Red Velvet Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking powder; 355 milliliters butter, softened; 237 milliliters buttermilk; 2 eggs; 118 milliliters Gold all-purpose flour; 591 milliliters Gold all-purpose flour; 355 milliliters milk; 28 grams bottle red food color; 1 teaspoon salt; 355 milliliters sugar; 2 Tbsps unsweetened baking cocoa; 1 Tbsp vanilla; 1 teaspoon vanilla; 355 milliliters vegetable oil

Classic Red Velvet Cake might be just the dessert you are searching for. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 583 calories, 6g of protein, and 29g of fat. From preparation to the plate, this recipe takes around 2 hours. If you have salt, gold flour, gold flour, and It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.

Ingredients you will need

Shortening

All Purpose Flour

Equipment you will use

Oven

In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally.

Equipment you will use

Hand Mixer

Bowl

Pour into pans.

Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Equipment you will use

Wire Rack

Toothpicks

Oven

In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Ingredients you will need

Frosting