The Real Red Velvet Cake:
1/2 sticks unsalted softened butter
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
1/2 flour, sieved
1/2 tsp salt
2 cups unsalted butter, softened
1/2 tsp vanilla extract
1/2 cups flour
1/2 cups cake flour
1/2 cup cocoa powder
1/2 teaspoons baking soda
1/2 teaspoon kosher salt
1/2 cups buttermilk
2 teaspoons vanilla extract
3/4 cups extract sugar
How To prepare:
Firstly, preheat the stove to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake skillet with material paper. Splash the sides with cooking spray.
Then, sieve flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
Also, microwave buttermilk just until warm, around 30 seconds. Mix in vanilla extract.
As well, beat brown sugar and butter together in a bowl until light and fluffy, avout 6 minutes. Include eggs each in turn, blending altogether before every increase. Mix in the flour blend and buttermilk in 3 increments until completely joined. Let blender run on low about 5 to 6 minutes. divide the cake player between the prepared cake pans.
Then, prepare in the preheated stove until a toothpick inserted into the inside the batter tells the truth, about 31 to 36 minutes.
After, cooled for 16 minutes in the pans. Turn cakes out and let cool totally on a wire rack, at any rate 30 minutes. Cover with plastic wrap and chill for in any event 1 hour or more.
Then, whisk sugar, milk, flour, and salt together in a medium pot for the icing. Cook over medium warmth, whisking continually, until the blend thickens and starts to simmer, around 12 minutes. Fill a medium bowl and cools about 45 minutes, stirring sporadically.
Finally, beat butter until smooth, around 6 minutes. Gradually include the milk and flour blend, 1/4 cup at once, beating in the middle of every increase and scraping the sides of the bowl once in a while. Blend in the vanilla extract, and level the cake layers. Enjoy.