Recipes Red Velvet

Red Velvet Recipes

ingredient

For the dough:

2 sticks butter, room temperature
1 1/2 cup sugar
2 ounces red food coloring
3 tablespoons cocoa powder
pinch of salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cup flour
1 1/2 teaspoon baking soda
Butter, for pan

For this Frosting:

All-purpose flour 5 tablespoons
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cup chopped pecans
Special equipment: 12 by 17-inch jelly roll pan, parchment paper

direction

Preheat oven to 350 degrees F.

In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy. Meanwhile, in a small bowl, make a paste of red food coloring cocoa, and salt. Remove bowl from mixer stand and mix to a paste with butter hand cream. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add the flour and baking soda. Stir until combined but do not over mix.

Buttered sheet pan. Lay parchment on top. Butter parchment. Pour batter into pan and smooth the top and even out the dough, using offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in the pan.

Meanwhile, make frosting: Heat all ingredients in a medium saucepan. Whisk until the sauce thickens, about 15 minutes. Allow to cool before use.

Invert the cake to a cutting board and cut into four of the longer side. To assemble cake, spread a quarter with some frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until the last layer is added. Frost the top and sprinkle with remaining pecans.