Recipe for Red Velvet cake from scratch

Ingredients

• 3 huge eggs
• 1 Tablespoon (12 g) vanilla plant
• 2 Tablespoons (24 g) red fluid meals color
• 1 cup (242 g) sour cream
• 1/4 glass vegetable oil
• 1/3 glass (73 g) milk
• 2 1/2 glasses (254 g) dessert flour
• 2 glasses (400 g) granulated sugar
• 4 Tablespoons (19 g) unsweetened cocoa dust
• 1/2 teaspoon ( 3g) sodium
• 1 Tablespoon (15 g) cooking dust
• 1 1/2 sticks (12 T) (170 g) unsalted butter softened (Do not soften in microwave oven). We slice the butter into 1/4 inches pieces onto waxed paper therefore it will soften quickly

Guidelines

• {*This recipe uses the Reverse Creaming Method.}
• Preheat oven to 350 degrees. oil and flour two 8 x 2 inch pans.
• In a different dish, combine eggs, vanilla, purple meals color, sour ointment, veg. oil, and milk. Whisk to blend and set bowl apart.
• Include the dry components on mixing dish and combination because of the mixer on medium speed for 30 moments until the dry ingredients are very well blended.
• Slowly add the pieces of butter various at any given time although the mixer is on medium speed. Beat for approximately 1 min or before dry ingredients tend to be moistened by the butter. Scrape the sides and bottom associated with dish.
• Slowly include approximately 1/2 associated with egg mixture beating at moderate speed for 1 1/2 moments - the batter are dense and fluffy. Scrape base and edges of bowl. Add the remaining egg combination in 2 pourings, scraping the bowl and beating for 20 seconds after each inclusion .
• Bake at 350 levels for 30 - 35 mins or until a toothpick placed in center is released clean. Let the cake cool into the pans ten minutes then come out.
• Makes 7 glasses cake batter