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Preheat the oven to 350 F, then butter and line two or three (see notes) 8 or 9-inch round cake pans with parchment. In a measuring cup, combine the buttermilk and vinegar. Set aside. Cream together the butter and sugar until light and fully, then add the eggs, one at a time, scraping the bowl after each addition.
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Scoop ¼ cup of finished buttercream into a microwavable bowl. Add additional gel color, mix until the frosting reaches the desired color, and microwave for 5-15 seconds . The frosting should be runny but deeper in color. Mix this back into the full bowl of frosting and you should achieve a true red color.
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Preheat the oven to 350°F (180°C). Spray two 9-inch cake pans* with non-stick spray and line the bottoms with circles of parchment paper. Sift the all purpose flour into a mixing bowl and add the sugar, baking soda, salt and cocoa powder. Mix together.
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Red Velvet Cake. Preheat your oven to 335°F and prepare three 6" x 2" pans or two 8" x 2" cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake. Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside.
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In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes. Add powdered sugar. Add sugar in 2 additions, beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.
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Natural cocoa powder has a compound called anthocyanin, which most people know from fruits with intensely colorful juices such as blackberries and raspberries (via MyRecipes ). The anthocyanin reacts with acidic mixtures (like the baking soda and buttermilk or vinegar characteristic of velvet cakes) in a specific way, creating a dark red pigment.
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Instructions. Preheat oven to 350F (175C) and spray two 8" cake pans (see note for using different sized pans) with baking spray and line the bottoms with parchment paper. Set aside. Combine milk and food coloring in a large measuring cup or small bowl, whisk to thoroughly combine and set aside.
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Make 4x the recipe to have enough to frost an 8-inch 3 layer cake. Red Gel Food Coloring. You'll need red gel food coloring to tint 1/3 of the cake batter, as well as to color a small amount of buttercream for the little red piped hearts. I recommend Super Red Gel Food Coloring for the deepest, truest shade of red. Dutch-processed Cocoa.
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In a medium-sized bowl, whisk together the flour, baking powder, and salt, then set to one side. In a large bowl or stand mixer, add 1 ¼ cups of butter along with the granulated sugar, and beat.
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7. Red Gel Cake. Heart-Shaped Red Velvet Cake! When it comes to birthday cakes, a heart-shaped cake is always at the top of the list. Red Velvet Cake with Cream Cheese Frosting at its finest! The most exquisite velvet texture! Fluffy, fluffy, buttery, and moist! Try it out today!
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Preheat oven to 350°F (177°C). Spray a 10×15-inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases in step 5. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll.
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For the cake: Preheat the oven to 325°F. Line three 8-inch cake pans with parchment rounds and spray parchment and sides of pans generously with nonstick cooking spray. In a glass measuring cup, whisk the hot coffee and cocoa powder. Cover and let stand for 5 minutes.
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For the Red Velvet Cake: Preheat oven to 350°F (170°C). Grease and flour two 9-inch (23 cm) round baking pans and line bottoms with parchment paper. In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa powder and set aside. In a large mixing bowl using a hand-held electric mixer, gently beat together the oil, buttermilk.
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In a large mixing bowl, whisk together flour, cocoa, baking soda and salt. Then, in a separate bowl, add buttermilk, vinegar, vanilla and food gel. Give it a good stir. To the creamed butter, add half the flour mixture and all of the buttermilk mixture.
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*****Red Gel Cake*****[ INGREDIENTS ]🍁For Vanilla Cake Sponge:6 inch cake mould1/2 cup all purpose flour/maida (60 gm)1/2 tsp baking pow.
