You’ll need:
3 baking pans, baking spray, whisk,
2 cups flour, 1tsp baking soda, 1 tbsp cocoa powder, 1/2 tsp salt, 1 cup vegetable oil, 1 cup buttermilk (or regular milk if you don’t care), 2oz red food coloring, 2 eggs, 1 1/2 cup sugar,
Preheat your oven to 350 degrees Fahrenheit. Spray your three baking pans with a baking spray.
Sift together the flour, baking soda, cocoa powder, sugar, and salt.
Whisk together the oil, buttermilk, food coloring, eggs and vanilla. Make sure they are fully mixed together.
Mix the dry ingredients into the wet ingredients gradually using either a stand mixer or a hand mixer. Scrape down the sides of your mixing bowl occasionally to make sure that the batter becomes fully incorporated.
Divide the cake batter among the pans evenly. Make sure that the same amount of batter goes into each pan so that the layers are even. Bake the cakes for about 30 minutes, or until a toothpick inserted in the center of a cake comes out cleanly
Take the cakes out of their pans and place them on a cooling rack. Allow them to cool completely before assembling the cake and frosting it.
Cheesecake frosting
You’ll need:
3/4 cup butter, 1 lb cream cheese, 4 cups confectioner’s sugar
Put the butter and cream cheese in a small bowl and cream. Next, add the confectioner’s sugar 1 cup at a time, beating the mixture after the addition of each cup. Beat until the frosting is smooth and fluffy. If the mixture gets too thick, add a teaspoon of milk to the bowl and mix it in.
Place one red velvet cake on the center of a cake platter with its rounded side down. Frost the top of the cake with a 1/4-inch to 1/2-inch layer of cream cheese frosting.
Place another cake on top of the first cake with the rounded side down. Repeat the frosting process.
Stack the final cake, rounded side down, on top of the second one.
Frost the top of the cake and its sides with the rest of your cream cheese frosting.
Congratulations you now have red velvet cake and your kitchen probably looks like a murder scene.
NEET Knowledge Base 