My favourite red velvet cake recipe 😊 скачать в хорошем качестве

My favourite red velvet cake recipe 😊

Hey friends! Omg, it has been FOREVER. Annnd, I'm sorry. I needed a little break from recipe videos because we all know, sometimes life happens. I'm so excited to be sharing recipes again and will do so once a week. I thought I'd kick 2020 off with my FAVE ever red velvet cake. This recipe is everything dreams are made of. The crumb is moist (eeeek) and full of that red velvet flavour we all love so much. So let's jump right into it 💗 Red Velvet Cake: 250 g AP flour 350 g sugar 1.5 tsp baking powder 1/2 tsp baking soda 1 tsp salt 18 g cocoa powder 113 g butter, room temp 1/2 c canola oil 2 eggs, room temp 1 c buttermilk 2 tsp vanilla extract 1 tsp (or to colour preference) red food gel 1 tsp vinegar 1. Preheat oven to 325. Prep cake pans by spraying with an oil spray. Ensure you spray the pan generously and thoroughly. 2. In the bowl of your mixer, combine flour, sugar, cocoa, baking powder, baking soda, salt, and butter. 3. Fit mixer with paddle attachment and attach your bowl. Turn mixer on lowest speed and let the butter disperse throughout your dry ingredients. When mixture looks sandy, you’ll know that the butter is fully incorporated. 4. Turn your mixer off and swap your paddle for your whisk attachment - you can also keep the paddle attachment fitted if you’d rather not. 5. Add in the eggs, oil, buttermilk, vanilla extract, and red food colour. Turn mixer on to incorporate everything. 6. Once batter has mixed for 1 minute and the red food colour has thoroughly coloured it, add vinegar. 7. Mix to incorporate and turn mixer off. 8. Divide batter between three 6” round cake pans. 9. Bake cakes for 40-45 minutes. Do not open your oven while you’re baking the cakes. 10. Once cakes have baked and are out of the oven, cool for 10 minutes before flipping them out onto parchment. After you’ve flipped them, cool your cakes. I like to chill them in the fridge for an hour before assemble. Cream Cheese Icing: 224 g cold butter 160 g cold cream cheese Pinch of salt 600 g icing sugar 2 tsp vanilla extract 1. In the bowl of your mixer, combine butter, cream cheese, and a pinch of salt. 2. Fit mixer with paddle attachment and starting on the lowest speed, slowly start creaming the two together. You can work your way up to medium/high speed. 3. Once the two have combine throughly - there should be no chunks of cream cheese or butter - turn speed back down to low and slowly start adding the powdered sugar. Do this with a large spoon. Let the sugar mix very gently with the butter mixture before adding another spoonful. 4. When all the sugar has been added and incorporated, add vanilla and turn mixer on medium/high and whip buttercream until it becomes fluffy and lightens in colour. 5. Whenever you’re happy with your buttercream, turn mixer off and use right away. If storing for later, take it out into a container and rewhip before using. I hope you guys love this recipe as much as I do. If you try it, tell me how you like it. Tag me on Instagram in any of your TPC inspired creations. For more cakes and fun videos, find me on IG at @thepurplecupcake_ 💕 Leave any questions you may have below 😊