Red Velvet Cake Recipe By Girlish Beginning:
Ingerdients:
1: Plain Flour 2 1/2 Cups
2: Sugar 1 1/2 Cup
3: Milk 1 Cup
4: Salted Butter 1/2 Cup
5: Oil 1/4 Cup
6: Distilled White Vinegar 3tbs
7: Coco Powder 1/4 Cup
8: Eggs 3 Piece
9: Baking Powder 2ts
10: Baking Soda 1ts
11: Banilla Extract 1tbs
12: Red Food Color 1 1/2 ts (Heeped)
13: Baking Tin 9 Inch Greased And Line It With Baking Paper
Topping:
1: Icing Sugar 2 Cups
2: Cream Cheese 450g
3: Salted Butter 4 Tbsp (Softened)
4: Pecans 1/2 Cup (Chopped)
5: Vanilla Extract 1 Tbsp
Recipe:
1: Preheat Oven 350f, Gas Mark 4, 180c & Grease The 9 Inch Pan & Line It With Parchment Paper & Set Aside.
2: To Make Butter Milk, Add Milk In A Jar With Vinegar And Food Color And Keep Aside.
3: Then In A Bowl Sift The Flour, Coco Powder, Baking Powder, Baking Soda & Set Aside.
4: Then A Seperate Bowl Whisk Butter, Oil, Sugar Till Smooth.
5: Then Add The Eggs, Vanilla And Whisk Till Combined.
6: Now Add The Butter Milk Mixture Along With The Dry Ingredient And Allow Every Thing To Mix Together Till You Get A Smooth Batter.
7: Add The Batter In The Baking Pan And Bake It For 1 Hour And 2 Minutes Or Till The Tooth Pick Comes Out Clean.
8: Allow The Cake To Cool Down In The Pan For 20 Minutes And Then Take It Out Of The Pan And Allow To Cool Completely On A Wire Rack.
9: Once Cooled Cut The Top Of The Cake To Level It & Keep That For Decorating, Then Cut Again From The Middle To Make Two Layers.
10: To Make The Frosting In A Bowl Whisk The Butter, Sugar, Cream Cheese & Vanilla Till Smooth And Thick.
11: Spread Enough In The Middle & Place The Other hlHalf Of The Cake On The Top.
12: Now Spread The Remaining Topping On & Around The Cake.
13: Crumble The Extra Cake And Apply On The Sides Of The And Sprikle The Pecans On The Top Of The Cake, And Serve.
NOTE: If Using 2 Cake Tins Then The Cake Will Bake In 25 To 30 Minutes And If 1 Like Me Then 1 Hour 20 Minutes.
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