Red Velvet Cake

Name: Red Velvet Cake
Yield: 1 two-layer cake
Ingredients: 113 g Unsalted butter; 266 g Granulated sugar; 2 each Eggs; 28 g Liquid red food color; 14 g Dutch-process cocoa; 1 tsp Table salt; 1 tsp Baking soda; 1 tsp Cider vinegar; 270 g All-Purpose Flour; 227 g Buttermilk; 113 g Unsalted butter; 92 g Vegetable shortening; 0.25 tsp Table salt; 14 g Meringue powder; 681 g Confectioners' sugar; 43 g Milk; 2 tsp Vanilla Extract

Tender red layers with a fluffy vanilla frosting.

1 hour 30 minutes1 two-layer cake

Ingredients

Ingredients for1 two-layer cake
Ingredient	Amount
Cake
Unsalted butterAt room temperature.	113 g
Granulated sugar	266 g
EggsLarge. At room temperature.	2 each
Liquid red food color	28 g
Dutch-process cocoa	14 g
Table salt	1 tsp
Baking soda	1 tsp
Cider vinegar	1 tsp
All-Purpose Flour	270 g
ButtermilkAt room temperature.	227 g
Frosting
Unsalted butterSoftened.	113 g
Vegetable shortening	92 g
Table saltScant.	0.25 tsp
Meringue powderOptional.	14 g
Confectioners' sugar	681 g
Milk	43 g
Vanilla Extract	2 tsp

Method

1
Prepare two 20cm round tins and heat the oven to 175°C/350°F. Cream the cake butter and sugar, then beat in eggs.
2
Add colour, cocoa, salt, baking soda and vinegar. Incorporate flour alternately with buttermilk.
3
Divide between tins and bake 25–30 minutes, until the centres test done. Cool completely before frosting.
4
For frosting, beat its butter, shortening, salt and optional meringue powder. Add icing sugar, milk and vanilla until fluffy. Fill and coat the two cooled layers.