Olla lovelies, we finally reach the month of April. I got the opportunity to be host for this month. I've choose the famous red velvet treats, I 'm crazy over Red Velvet. Almost everything I do is all about it. As I know some of you haven't try this delicious reddish treats, the colour itself already awe me! So I was thinking this could be the best ever treats we all could enjoy once a while :)
As you see the picture below, I've made ombre Red Velvet Cake. When you make red velvet treats try to not skip any ingredients as it will not turn out perfect as how it suppose to be.
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Red Velvet Cake
2 1/2 cups all purpose flour
1 tsp salt
2 cups of sugar
1 cup butter, softened
1 tbsp cocoa powder
1 1/2 tbsp liquid red food coloring
1 cup buttermilk
1 tsp vanilla extract
1/2 tsp baking soda
1 tbsp cider vinegar
Preheat oven to 350 degrees. Grease and lightly flour 2 or 3 round 9" cake pans.
Sift flour and salt together, set aside. In the bowl of a stand mixer, combine the butter and sugar. Mix until light and fluffy. Add the eggs one at a time. Mix well after each addition. Add the flour mixture to the bowl alternately with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
In a small bowl, mix the 1 1/2 tbsp red food coloring and 1 tbsp cocoa powder until a paste forms. Add to the sugar and butter mixture. Mix well. In a small bowl or condiment cup, stir together the baking soda and cider vinegar. This will foam and should be put into the batter immediately after well mixed. After adding the foam mixture, blend on medium-high speed until batter is consistent.
Spoon batter evenly into pans - batter will be very thick! Level top of batter with an offset spatula. Bake for 25-30 minutes, or until cake springs back when pressed in the center. Turn out on wire racks and cool completely.
Cream cheese frosting:
2 - 8oz packages of cream cheese, softened
1 cup butter, softened
2 tsp vanilla extract
4-5 cups sifted confectioners' sugar
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. With the mixer on low, gradually pour in the confectioners' sugar. Increase the speed to high and beat until light and fluffy. If mixture is too thick, add a little milk to loosen it. If it is too thin, add additional powdered sugar or put in the refrigerator to firm up.