Let's make the Best Red Velvet Cake Recipe I Vintage Piping Decoration

מצרכים

• ▢ 113g Unsalted Butter, softened
• ▢ 70g Vegetable Oil
• ▢ 200g Caster Sugar
• ▢ 3 Eggs, room temperature
• ▢ 180g Buttermilk, room temperature
• ▢ 2 tsp Vanilla Extract
• ▢ Red Food Colouring, as required
• ▢ 310g Plain Flour
• ▢ 15g Cocoa Powder
• ▢ 1 tsp Bicarbonate of Soda
• ▢ 1 tsp White Vinegar
• RED VELVET CAKE INSTRUCTIONS
• Preheat the oven to **165°C**. Grease and line three 6-inch cake tins with baking paper.
• Cream the butter, sugar, vanilla and 40g oil together in a large mixing bowl until well combined, smooth and slightly lighter in colour.
• Add the eggs one at a time, mixing well after each addition.
• Add the buttermilk, 30g oil and red food colouring. Mix until smooth and evenly coloured.
• Gradually sift together the plain flour, cocoa powder, salt and bicarbonate of soda to the wet mixture and mix gently with spatula just until combined. Avoid overmixing the batter.
• Add the white vinegar and gently mix until fully incorporated.
• Divide the batter evenly between the three prepared tins and level the tops.
• Bake for **30–35 minutes**, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.
• Leave the cakes in the tins for 10–15 minutes before transferring to a wire rack to cool completely.
• SWISS MERINGUE BUTTERCREAM
• ▢ 130g Egg Whites
• ▢ 250g Caster Sugar
• ▢ 500g Unsalted Butter (softened)
• ▢ 2 tsp Vanilla Extract

אופן ההכנה

1. Place the egg whites and caster sugar into a heatproof bowl and place over a pan of gently simmering water. Make sure the bottom of