![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/08\/red-velvet-cake1.jpg\" "\\"red")
<\/a><\/p>\nYou will need :<\/p>\n
Sift together all the dry ingredients<\/p>\n
2 1\/4 cup of cake flour ( 1 3\/4 cup all purpose flour plus 1\/4 cup of cornstarch = 2 cups of cake flour )<\/p>\n
2 tbsp. unsweetened cocoa powder<\/p>\n
1 tsp.baking powder<\/p>\n
1 tsp.baking soda<\/p>\n
1\/2 tsp.salt<\/p>\n
1 1\/2 cup of sugar<\/p>\n
Mix together the wet ingredients , except the eggs<\/p>\n
1 cup of buttermilk<\/p>\n
1 tbsp. red food coloring<\/p>\n
1 tsp. white vinegar<\/p>\n
1 stick of butter<\/p>\n
2 large eggs<\/p>\n
Preheat oven to 350 F , butter and line with parchment paper 2 =9 inch round pans .<\/p>\n
1. Sift together the dry ingredients , mix together the wet ingredients except eggs .<\/p>\n
2. In a mixing bowl , beat sugar and butter , until well mixed , add eggs one at a time . Add the flour , alternating with the buttermilk mixture , starts with flour and ends with flour . About 4 times flour and 3 times buttermilk .<\/p>\n
3.Pour the batter into the prepared pans . Bake for 30 minutes , or until it’s done .<\/p>\n
4. Cool on rack for 15 mins and take it out from the pan , let it sit to cool completely .<\/p>\n
For the cream cheese icing :<\/p>\n
2 -8oz cream cheese icing<\/p>\n
1 stick of butter<\/p>\n
1 tsp.vanilla<\/p>\n
2 1\/2 cup of powdered sugar .<\/p>\n
1. Beat butter and cream cheese , both should be at room temperature . Add the vanilla , and powdered sugar , mix well . Spread on the cakes .<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Southern speciality cake , red velvet cake is a deliciously moist cake with cream cheese icing as the frosting . I love the cake , but i don’t care too much for any kind of icing , esp. cream cheese icing . Even when i make carrot cake i scraped off the icing off my cake , i still make the cakes the right way of course , with the cream cheese icing , except when i have my own slice , i scrape it off \ud83d\ude42 Anyway , this red velvet cake is quite easy to make , as any other layer cake , the consuming time is the waiting period , where you have to wait until the cakes are completely cool , before putting the frosting on , or else you will have a sliding cake LOL .. You will need : Sift together all the dry ingredients 2 1\/4 cup of cake flour ( 1 3\/4 cup all purpose flour plus 1\/4 cup of cornstarch = 2 cups of cake flour ) 2 tbsp. unsweetened cocoa powder 1 tsp.baking powder 1 tsp.baking soda 1\/2 tsp.salt 1 1\/2 cup of sugar Mix together the wet ingredients , except the eggs 1 cup of buttermilk 1 tbsp. red food coloring 1 tsp. white vinegar 1 stick of butter 2 large eggs Preheat oven to 350 F , butter and line with parchment paper 2 =9 inch round pans . 1. Sift together the dry ingredients , mix together the wet ingredients except eggs . 2. In a mixing bowl , beat sugar and butter , until well mixed , add eggs one at a time . Add the flour , alternating with the buttermilk mixture , starts with flour and ends with flour . About 4 times flour and 3 times buttermilk . 3.Pour the batter into the prepared pans . Bake for 30 minutes , or until it’s done . 4. Cool on rack for 15 mins and take it out from the pan , let it sit to cool completely . For the cream cheese icing : 2 -8oz cream cheese icing 1 stick of butter 1 tsp.vanilla 2 1\/2 cup of powdered sugar . 1. Beat butter and cream cheese , both should be at room temperature . Add the vanilla , and powdered sugar , mix well . Spread on the cakes . <\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[9,12],"tags":[],"class_list":["post-1127","post","type-post","status-publish","format-standard","hentry","category-food-desserts","category-desserts-recipes"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1127","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1127"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1127\/revisions"}],"predecessor-version":[{"id":1129,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/1127\/revisions\/1129"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1127"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1127"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1127"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}