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Red Velvet Cake with Buttercream Frosting


2 cups cake flour
1 (3.9 ounce) bundleinstantaneous chocolate pudding mix
2 tablespoons unsweetened cocoa powder

1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar

2 eggs
1 cup buttermilk
1 teaspoon vanilla extract


oz.crimsonmeals coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar

¼ cup all cause flour
1 cup milk
1 cup white sugar

1 cup butter, softened
1 teaspoon vanilla extract

Step 1
Preheat oven to 350 ranges F (175 ranges C). Grease and flour two 9-inch cake pans. In a bowl, sift collectively the cake flour, chocolate pudding mix, cocoa powder, and salt.


Step 2
In a massive bowl, beat half of cup of butter with 1 half of cup of sugar with an electric powered mixer till creamy; beat the eggs in, one at a time, and beat till the combination is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in quite a few additions. Mix in 1 teaspoon of vanilla extract and the crimsonmealscolorationtill the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy combination gently into the batter. Pour the batter into the organized cake pans.

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