Sheldon J. Plankton (Spongebob Squarepants, Nickelodeon)

Sheldon J. Plankton (Spongebob Squarepants, Nickelodeon)

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Evil comes in all sizes VA: Doug Lawrence

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I swear the get out of my car meme is nostalgic

spare.datspare.dat

I always open up my homebrewwed 2ds and hear plankton sing diamonds

Glorb moment

Prepare your cake pans and preheat the oven. Preheat the oven to 350°F/180°C and grease two 8-inch or 9-inch cake pans that are at least 2-inches high. Then line the bottom of the pan with a round piece of parchment paper. Combine the dry ingredients. In a medium bowl sift together flour cornstarch cocoa powder baking soda and salt. Set aside. Beat butter and sugar together. In a standing mixer fitted with the paddle attachment beat together butter and sugar on medium speed until light and fluffy 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Then add the oil. The batter might look a bit curdled that’s ok. Add the eggs vanilla vinegar and food coloring. Add eggs one at a time mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring until desired color is reached. Alternative adding the wet and dry ingredient. With the mixer on low speed add half of the dry ingredients and beat just until combined. Add buttermilk followed by the rest of the dry ingredients. Do not over mix or the cake will be dense. Divide batter evenly between pans and bake. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they’re easy to handle then remove from pan and allow to cool completely on a wire rack. Make the cream cheese frosting Beat butter and cream cheese together. 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. Assemble the cake Set one cake layer on a plate with the flat side facing up (or if your cake rose too much cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer rounded side up. Spread the remaining frosting over the top and sides of the cake. Products I use to make this cake As an Amazon Associate I earn from qualifying purchases. I endorse products that I love and use daily. 9-inch cake pans – these high quality cake pans help my layer cakes bake beautifully. Some of you asked me on Instagram how come my cakes are so flat. There are a few tricks for it and you can read about it in this helpful guide but I’ll be honest that I don’t bother with this. I get good results with these cake pans and if the cakes have a dome I slice it off with a sharp knife. It’s less trouble and no one will notice. Red food coloring – I always prefer using gel than liquid. I’ve tried many and this one has the best vibrant red color. More of my favorite layer cake recipes Chocolate Layer Cake: This perfect cake is super chocolatey and layered with the creamiest chocolate frosting. Funfetti Cake: Buttery vanilla cake full of festive sprinkles! Carrot Cake: Full of amazing flavors and layered with cream cheese frosting. Black Forest Cake: Chocolate and cherries in every delicious bite. White Cake: Moist and fluffy vanilla cake layered with the best vanilla buttercream. red velvet cake 4.79 from 69 votes Print Red Velvet Cake Recipe This perfectly moist red velvet cake is the ultimate celebration cake. Layered with creamy satiny-smooth cream cheese frosting each bite tastes like a dream! Prep Time 45 minutes Cook Time 20 minutes Total Time 1 hour 5 minutes YIELD 8 or 9 inch cake Ingredients Cake: 2 and ½ cups (340g) all-purpose flour ¼ cup (35g) cornstarch 2 tablespoons (12g) unsweetened cocoa powder (any kind works) 1 teaspoon baking soda ¾ teaspoon salt ½ cup (1 stick/115g) unsalted butter softened to room temperature 2 and ⅛ cups (425g) granulated sugar 1 cup (240 ml) vegetable or canola oil 3 large eggs 2 teaspoons vanilla extract 1 and ¼ teaspoons distilled white vinegar 2-3 tablespoons red food coloring 1 cup (240 ml) buttermilk Cream Cheese Frosting: 16 oz. (450g) full-fat block cream cheese (not spread) at room temperature 2 sticks/225g unsalted butter softened to room temperature 4 cups (480g) powdered sugar sifted 2 teaspoons pure vanilla extract Pinch of salt optional Instructions To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high and line the bottom of the pan with a round piece of parchment paper. In a medium bowl sift together flour cornstarch cocoa powder baking soda and salt. Set aside. In a standing mixer fitted with the paddle attachment beat together butter and sugar on medium speed until light and fluffy 3-4 minutes. Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The batter might look a bit curdled that’s ok. Add eggs one at a time mixing well between each addition. Add vanilla and vinegar and beat until combined. Add red food coloring until desired color is reached. With the mixer on low speed add half of the dry ingredients and beat just until combined. Add buttermilk followed by the rest of the dry ingredients. Do not over mix. Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pan on a wire rack until they’re easy to handle then remove from pan and allow to cool completely on a wire rack. To make the frosting: 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 sugar in 2 additions beating well after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy. Assembling the cake: Set one layer on a plate with the flat side facing up (or if your cake rose too much cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer rounded side up. Spread the remaining frosting over the top and sides of the cake. Store cake in an airtight container in the fridge for up to 5 days. I like to remove it from the fridge 15-20 minutes before serving so that it’s soft. The absolute best red velvet cake. Classic extremely moist fluffy flavorful and perfectly red. Become a part of our Sweet Life.​ ​ Join 3 000+ monthly newsletter subscribers. Receive freebies + cool gifts. No catch. No spam. Some puns. Butter you waiting for? First Name* Email* SUBSCRIBE More Dessert Tapioca pudding made with mangoes and coconut milk sweetened with honey. Small Batch Mango Sago (Tapioca Pudding) Almond cherry cake is loaded with fresh juicy cherries and an almond flour cake batter topped with white chocolate for added beauty. Almond Cherry Cake Rhubarb upside down cake with caramelized rhubarb glistening on top. Rhubarb Upside-Down Cake Delicious chocolate muffins made with espresso and topped with crunchy sugar and nut toppings. Amazing Chocolate Espresso Muffins Reader Interactions Comments Leave a Reply Your email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment * Name * Email * Angeliki says March 19 2018 at 2:18 am Hi Shiran! I love your recipes your blog is what turned me into a fan of baking! 🙂 I wanted to ask because I’m from Cyprus and we don’t have buttermilk is there anything I can substitute it with? Reply Shiran says March 19 2018 at 2:35 pm Thank you so much Angeliki! You’ve just made my day 🙂 I hope you enjoy this recipe just as much. Buttermilk Substitutes: (1) Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk. (2) use 3/4 cup plain yogurt plus 1/4 cup milk. Mix them together and use it instead of the buttermilk. Reply Lenny says October 07 2019 at 2:46 pm After you line the pans with parchment do you pour the batter on the dry parchment or do you grease (or grease/flour) the bottom again after lining? Reply Shiran says October 13 2019 at 3:35 am I pour the batter on the parchment paper no need to grease it! Reply Kemyah says September 30 2020 at 2:46 pm I am doing a work assignment and i need to know what origin was this cake made Christy says April 28 2020 at 10:53 am Hi Shiran I would like to bake this beautiful velvet cake .. but in cake flour. You mentioned using cake flour would be 2 3/4 cups. Will that be 345g? I saw someone commented that 2 3/4 cups of cake flour was close to 275g. Hope to hear from you. Thank you Christy Reply Shiran says May 11 2020 at 5:52 am That would be 2.75 to 3 cups or 350 grams (weighting is always more accurate). Reply Isabella v says November 23 2020 at 4:56 pm Heyy shiran!! Loving your website and your amazing recipes I love the chocolate cake but i just tried this red velvet and i can feel the cornstarch taste 😢 what changes can I make if I don’t want to use cornstarch thank for your reply Reply Shiran says November 30 2020 at 4:39 am Thank you Isabella! You can use 3 cups of cake flour instead of the flour and cornstarch (you can read more about it in the post above). With only 1/4 cup of cornstarch in the recipe you shouldn’t be able to taste it so I’m not sure what went wrong Reply Dree says June 16 2021 at 7:33 am Hi Shiran I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤️ Thabii says November 28 2020 at 3:29 am Hey Shiran is it okay if I leave out the cornstarch completely and if there’s a substitute what is it and how much? Reply Shiran says November 30 2020 at 4:55 am You can use cake flour instead of the flour and cornstarch (you can read more about it in the post above). Reply Keyra says April 05 2021 at 12:21 pm Hello Shiran this recipe looks wonderful! Could I make this into 3 7 inch pans? Do the cake layers rise significantly? I want it to have a ¨taller¨ aesthetic. Thank you and greetings from Central America! Reply Shiran says April 20 2021 at 2:18 pm Hi Keyra yes this shouldn’t be a problem. I would recommend just keeping an eye on the baking time so the cakes don’t get overbaked. Reply Kate says March 21 2023 at 10:42 am It was a fail to me. After 40mins and it is still not cooked and it is watery. I followed the exact measurements Reply Jane says August 02 2019 at 1:02 pm Not related but my Bro-in Law is from Cyprus too❤️! Reply Angeliki says March 20 2018 at 3:54 am Great! Thank you! 🙂 Reply Anju says July 13 2020 at 12:13 pm Your recipe is wonderful….. But my cake turns brown after baking…. Taste wise it was very delicious Reply Shiran says March 25 2018 at 6:59 am Thank you so much Payal! Unfortunately I don’t have much experience baking without eggs so I can’t recommend any substitutes. Reply Lorraine Sarfati says April 03 2018 at 4:42 pm Hi Shiran awesome recipe! question regarding sifting the powdered sugar. is it 4 cups of sugar before or after it has been sifted? i’m new to baking and just want to make sure i have all the details correct. Reply Shiran says April 04 2018 at 2:28 pm Hi Lorraine it’s before so you need to first measure the sugar then sift. Reply Lorraine says April 05 2018 at 9:38 pm Thank you! Reply Louise says June 11 2019 at 6:01 pm Hi. I want to make a 4 layered 8 inch cake so will I need to double the recipe Thank you Reply Simone says June 05 2018 at 1:42 pm Hi Shiran! Your recipes are awesome! I have not yet tried them out but I going to try them. But I get stuck with the butter. Can you please tell me what I can substitute the butter with? What will happen if I add oil instead of butter? Will it lessen the taste ? Thank You! Reply Shiran says June 06 2018 at 9:32 am Hi Simone! Thank you so much! In some recipes you can use coconut oil instead but it depends on the recipe. Using only oil might work but since I haven’t tested it I can’t guarantee the result. It changes not only the flavor but also the texture. Reply Yvonne says August 24 2020 at 8:54 pm I will be making your recipe soon. Can I use cornflour instead of cornstarch will it give me the same results. Reply Shiran says August 30 2020 at 5:31 am In some countries it’s the same product (while in others they’re different) so it can be confusing. You need to use the white fine powder and not the yellow one. Reply Marilyn says July 15 2023 at 9:01 pm I haven’t made this recipe but in other recipes I have used butter flavored Crisco solid shortening instead of butter with good luck. I’m anxious to try this recipe since my daughter loves red velvet cake. I want to try it in a mini Bundt pan. Reply Valerie says June 16 2018 at 10:00 am Hi Shiran Tried your recipe today..loved it! But the cheese frosting was liquid. It flew between the layers. Do you any advise please? I used the spread cream cheese because I could not find block cream cheese. Thank you ? Reply Shiran says June 17 2018 at 3:58 am Hi Valerie the spread doesn’t work well in frostings because it’s not stiff enough that’s why it happened. I also mentioned it in the recipe instructions. If you can’t find block cream cheese you can use another frosting such as vanilla buttercream or whipped cream frosting. Reply Valerie says June 18 2018 at 2:50 am Thank you. I’ll try the vanilla buttercream frosting next time. Reply Kasia says May 23 2019 at 1:56 am Did you beat the frosting for 2 minutes as per recipe? I had always watery ccf until I started to beat it longer. Reply Vanessa says July 08 2018 at 2:58 am I have only one 9 inch pan so can I bake one layer after another layer or can I reduce the ingredients quantity to half to yield a one layer cake ? Reply Shiran says July 11 2018 at 8:18 am Hi Vanessa both options are fine but if you half the ingredients to make one layer cake just keep in mind that the cake will be a bit short. Reply Noor says October 28 2018 at 3:17 am I have only one pan too. Can I bake all the batter together and then cut it through once cooled for spreading icing? Reply Shiran says October 28 2018 at 10:20 am It’s possible but it depends on the height of the cake pan. Make sure it’s 3-inch tall and don’t fill the pan more than 3/4 full so the batter won’t overflow. Also the baking time will be longer. Reply Fatima says August 13 2019 at 10:22 am Hi Should i use wilton’s red gel colour istead of red food colouring If yes then how much should i use Reply Shiran says August 18 2019 at 7:18 am I always use gel (you can find a link above the recipe) so yes you can use it. Reply Bulmara says January 14 2020 at 5:22 am Hi awesome recipe. I don’t read the servings that this cake makes. Could you please tell me? Thanks Reply Shiran says January 29 2020 at 2:34 am It depends on the size of the slices but it’s enough for about 12 servings. Reply Vanessa says July 08 2018 at 3:42 am Hi Shiran Can I halve the ingredients or bake each layer one after other since I have only one 9 inch pan ? also can I use powdered sugar ? Reply Shiran says July 11 2018 at 8:20 am I recommend using granulated sugar and not powdered sugar. It will change the texture of the cake. Reply Kemi says August 16 2018 at 11:09 am Thanks for the knowledge. I tried your receipt but it came out oily what could have happened? Reply Shiran says August 20 2018 at 8:04 am It’s hard to tell exactly what went wrong as it can be many things. Be sure to measure out your butter/oil carefully whisk the mixture properly and also don’t leave your butter at room temperature for too long just until it’s nice and soft but not melty. Reply Nicole says August 22 2020 at 2:57 pm 😃😃😃😃😃😃😃😃😃😃 Reply maci says August 18 2018 at 9:36 am does it matter if i skip the distilled wine vinegar? i couldn’t find any! Reply Shiran says August 20 2018 at 7:51 am It’s best to stick to the recipe and use white vinegar or apple cider vinegar. If you can find any you can use lemon juice instead. Reply Dee says September 02 2018 at 2:10 pm Hi love this my go to recipe. Thank you for sharing!!!! Could this be used for cupcakes? Reply Shiran says September 03 2018 at 9:49 am I’m glad you like it 🙂 Here’s my recipe for red velvet cupcakes. Reply Molu says September 17 2018 at 7:32 pm Hi Shiran! I just found out your blog and made this lovely cake for my wedding anniversary.. it turns out super moist & delicious that my hubby can’t stop eating just 1 slice.. thank you so much for sharing this recipe love from Indonesia 🙂 Reply Rosa says September 18 2018 at 11:03 am can you use cake flour instead of all purpose flour? Reply Shiran says September 24 2018 at 8:54 am Yes omit the flour and cornstarch and use 375 grams of cake flour instead. Reply Phyllis says December 28 2019 at 12:29 am Love this recipe. I use cake flour and thought the substitution should have been 375 grams but the amount given in the blog is 2 3/4 cups which is closer to 275 grams so my layers are slightly sunken. I will make the correction when I bake this again. Love the cream cheese frosting too! Thanks. Reply San says September 26 2018 at 8:13 am If I bake them in 8 inch pans does the cooking time change? Reply Shiran says September 30 2018 at 9:21 am It will take just a bit longer but the baking time will be similar. Reply Indri says September 29 2018 at 8:48 am Just made this cake for my husband and he love it! thanks for the recipe ?? Reply Josie co says October 04 2018 at 6:50 pm What do you mean by ” don’t over mix” ? Reply Shiran says October 07 2018 at 7:21 am Hi Josie it means not to mix too much just until the ingredients are incorporated. This results in a lighter cake. Reply Favour says October 13 2018 at 2:11 am Hi shiran… I love your work so much…. Please what can I use in place of the distilled wine vinegar Reply Shiran says October 14 2018 at 8:02 am Thank you so much! A classic red velvet cake uses white vinegar or apple cider vinegar. If you can’t find any you can use lemon juice instead (same quantity). Reply Jennifer Lovejoy says October 14 2018 at 6:49 pm So I Googled Homemade Red Velvet Cake From Scratch recipes and ran into yours. I was looking for a simple to the point recipe and found yours with the explanations very informative!! I’m planning to home make 2 red velvet cakes to give to a couple people as part of their Christmas from me and am purchasing a poinsettia cake spray to decorate the top of the cake with and candy ivy leaves to decorate the sides and top of cakes with as well–thats my perfect finishing piece is the ivy leaves! I’m in my pre-planning process right now so I even went to Walmart and collected ideas for the cake pan to use all my tools I’ll need ect. Then I thought now if I can just find the right recipe. I’m excitedly eager to try your recipe out! Let me know how I can send you pictures of how it looks and how beautifully I decorate it bc I’m sure you’ll love to see the end result like I already am! Thank you for your recipe! 🙂 Reply Shiran says October 15 2018 at 5:15 am Hi Jennifer! I’m sure the cake will be amazing. I would love to see some photos you can share them with me on Instagram or email me at prettysimplesweet@gmail.com Reply Nelisha Hosein says October 24 2018 at 11:16 pm hi hi. i am going to try this soon and was wondering what type of foo d colouring do you recommend? liquid or gel/paste? thank you. Reply Shiran says October 25 2018 at 5:11 am Hi Nelisha I use this one. Reply Caroline says October 30 2018 at 12:59 pm Hi! This recipe looks to die for. It looks fluffy and light. Since tomorrow is Halloween I am going to be making a bloody rich cake. My first thought was red velvet. So here I am! But just a quick question can the red food coloring be gel? Or can it be the small bottles that come in a four-pack (red yellow blue and green)? Anyways thanks in advance! Reply Shiran says October 31 2018 at 6:39 am Hi Caroline I use the gel kind. There’s a link to the one I use above the recipe. Reply Natalie says November 01 2018 at 12:06 pm Hi Shiran. I love your recipes they are always so yummy! Can you freeze the Red velvet cake? Many thanks Natalie Reply Shiran says November 04 2018 at 7:03 am Thank you so much Natalie! Yes you can freeze it and then thaw it in the fridge for several hours before serving. Reply Adi says February 05 2020 at 2:11 am Hi can you cut each layer in the middle to make four layers? Reply Shiran says February 05 2020 at 2:14 am Of course! 🙂 Reply Stella says November 03 2018 at 7:03 am Hi Shiran!! Your recipes are awesome and really they are pretty simple nd sweet… stay blessed with more recipes ??.. I’m planning to make a red velvet cake for a birthday.. got a quick question.. red food colour gel means how much shud we use for this recipe?? Thanks in advance Reply Shiran says November 04 2018 at 8:18 am Thank you so much Stella 🙂 I use gel too so use the amount mentioned in the recipe. Reply Glenn Puput says November 06 2018 at 5:18 am Hi im from Indonesia. i tried this recipe with beetroot colouring and it turn into brown color after baked. could you give some tips with beetroot colouring? Reply Shiran says November 07 2018 at 5:38 am I have no experience baking with beetroot food coloring sorry! Reply Namrata says June 08 2020 at 3:51 am What can I use as a substitute for eggs? Reply Shiran says June 10 2020 at 2:06 am Sorry Namrata but I have no experience baking without eggs. Reply aya says November 14 2018 at 1:04 pm why you don’t use baking powder? Reply Shiran says November 17 2018 at 1:31 pm Hi Aya not every recipe uses baking powder. This recipe uses baking soda as a leavener. Reply aya says November 14 2018 at 2:21 pm please answer my question thanks in advance? Reply Sophia Lejtman says November 15 2018 at 11:54 pm Thanks so much for posting this recipe! It came out perfect! I used soy milk left out the corn flour and used liquid food coloring. I made dairy free frosting with tofutti cream cheese 1 Tbs. Vanilla and 1 cup sugar. Topped with ground walnuts. Definitely my go to site for great easy recipes. Keep up the good work!:) Reply Jane says November 22 2018 at 12:26 am Can we use normal butter instead of unsalted butter Reply Shiran says November 22 2018 at 3:41 am Regular butter is unsalted butter. If your butter is not salted then it’s ok to use. Reply Jane Charita says November 23 2018 at 3:10 am Is it a good idea if i also use sugar syrup before putting frosting? thanks Reply Shiran says November 27 2018 at 5:45 am Hi Jane the cake is super moist so there’s no need to add sugar syrup. Reply Precious ibiam says September 02 2022 at 12:52 pm Pls why would mine come out brown after baking shiran Reply Talia @ Pretty. Simple. Sweet. says September 04 2022 at 2:12 am Hi perhaps the cake was bake too long. Also if you added more cocoa powder than the recipe calls for this would make the batter brown. Hope this helps! Reply Susie says November 28 2018 at 11:12 am I am as we speak on stage three of making recipe but the ratio of granulated sugar and butter isn’t turning light and fluffy and I’ve been beating for around eight or nine minutes. I added a spot of hot water but it’s still not creaming. I measured them exactly per recipe. This is for my three tier ruby wedding anniversary Saturday!! I’m going to just crack on with the rest of it and hope for the best. Help ASAP. Reply Shiran says November 29 2018 at 1:18 pm Hi Susie I hope your cake turned out delicious. It’s enough to beat the butter and sugar for several minutes in the mixer. Reply Linda Mallard says December 09 2018 at 1:19 pm My husband is diabetic can I use a sugar substitutes with this cake and frosting. Reply Shiran says December 09 2018 at 2:16 pm Sorry Linda but I don’t have much experience using sugar substitutes. Reply Asha Suleiman says December 11 2018 at 3:04 pm Hi shiran… You can substitute butter milk by adding vinegar to milk right? So that vinegar on ricepe’s or you add more? May I use margarine instead of butter? Reply trish says December 18 2018 at 6:50 pm Can this cake be made in a 9 X 13? Reply Shiran says December 19 2018 at 8:14 am Yes. The temperature will be the same but the baking time will be longer. Reply Silvia Chisholm says January 14 2019 at 10:32 pm What brand of red food coloring do you use? Reply Shiran says January 20 2019 at 10:32 am You can find a link to the product above the recipe. Reply Joe says February 13 2023 at 7:56 am Hi! Gonna try your red velvet recipe today! I did notice that your recipe says “wine” vinegar but thinking (hoping) it should say “white” vinegar. I’m using white vinegar since I know it works. Reply Afifa Khan says January 29 2019 at 8:22 pm Hi there Would you be able to advise why red velvet cake turns brown? Reply Ofunne says February 01 2019 at 8:07 am Hello! How do I adapt this into a loaf cake? Do I split the recipe in half and use and will the batter be too liquid for a loaf pan resulting in a cake that’s too moist? Reply Brenda says February 09 2019 at 9:40 pm Hi can you make cupcakes out of this recipe Reply Shiran says February 10 2019 at 8:41 am You can use my recipe for red velvet cupcakes. Reply Caroline says February 11 2019 at 5:04 am I’m going to try your recipe and was wondering if its ok to use white wine vinegar? Reply Shiran says February 14 2019 at 4:35 am Yes you can. Reply Sarah Latta says February 14 2019 at 9:54 am Can I made this recipe without cocoa? Cannot eat anything with chocolate because of migraine headaches. Reply Kerfisha says February 16 2019 at 5:59 pm hi can i use salted butter instead? Reply SAM says February 27 2019 at 12:26 am Can I use fresh milk instead of buttermilk? Reply Shiran says March 05 2019 at 4:01 am Buttermilk is the best option. If you don’t have it available you can make your own buttermilk. One cup of milk plus one tablespoon of lemon juice. Let it sit for 5 minutes. It will curdle and that’s ok. Reply Darissa says February 28 2019 at 5:47 am Hi shiran! I’m using your recipe for a project in school but i don’t know how to reduce the serving size of your recipe Can you help me out with that? It’s about 4-6 people that i have to serve. It would also be great if you can tell me what pan size i should use . Thank you lots of love Shiran. Btw your recipes ARE BAE<3 Reply Michael myers says February 28 2019 at 6:54 am Hi shiran I am using your recipe as my project for school. There is this cooking competition that requires me to serve the cake to atleast 4-6 people whom are the judges. Do you know how i can reduce the ingredients as im not that good at reducing it. It would also Be great if you can tell me what type of pan i should use. MUCH LOVES Michael Reply Shiran says March 05 2019 at 3:42 am Hi Michael I recommend checking out my article on how to convert pan sizes to alter the recipe 🙂 Reply Beatrice says March 26 2019 at 11:06 am Hi Shiran what speed do you put your kitchen aid mixer on to mix the batter? Reply Neetha says June 04 2019 at 3:58 am Hi Shiran Is it possible to use cornflour instead of corn starch. Thanks Reply Bukenzo says June 13 2019 at 10:59 pm Hello Shiran is it okay to freeze the cake(definitely unfrosted)? For how long? How soon should it be out of the freezer for frosting? Thanks Reply Kelly says June 23 2019 at 2:10 am The absolute best red velvet cake I have ever tasted and I am not a red velvet fan. I made this red velvet cake for my cousins graduation party since red velvet is his favorite cake flavor. I baked it in two 8 inch pans and sliced them in half to create 4 layers. I also didn’t use red food coloring but added red velvet emulsion instead and that took moisture and flavor to a whole new level. It was life changing. I paired this red velvet cake with a white chocolate cream cheese ganache frosting as it’s filling since I couldn’t decide to use either or. To frost the entire outside of the cake I used a simple vanilla Swiss’s meringue buttercream. So moist not sweet at all so decadent fluffy and full of flavors that complimented each other so well. Thank you so much for this recipe. Reply Christina De Silva says June 28 2019 at 4:09 am Hi Shiran…. when you say all purpose flour do you mean self raising flour? Also how long can I keep cream cheese frosting out. Its for a red velvet cake with cream cheese frosting covered with fondant. I am worried if I keep it in the fridge than the fondant might run. I am trying to keep the cake out for 3 days. Reply Jana Birch says June 29 2019 at 5:03 pm This was by far the best red velvet cake recipe I have tried. And the butter/oil combination worked very well… Fabulously moist yet tasty. Thanks Shiran! (I actually used it to make jumbo cup cakes and it worked beautifully) Reply Tom says August 05 2019 at 7:58 pm Hi Shiran I am planning to make this cake this week and am hoping for a four tier red velvet cake should I double the recipe Thanks a lot Tom Reply Brynne says October 21 2019 at 6:46 pm I made this and it was absolutely my favorite cake recipe ever and I don’t even like red velvet that much! I was just wondering if it was possible to make this into a vanilla cake recipe by not using the cocoa vinegar and buttermilk? And then replacing the buttermilk with just normal milk? I just loved the texture so much I wanted to make it in a vanilla version!! Thanks! Reply Alexandra teal says October 25 2019 at 11:02 pm This recipe is freaking awesome! I baked it as written and then a second time with cake flour instead of all purpose flour. So so moist and fabulous flavor and a crowd favorite. Like seriously I was told multiple times by people that this is the best cake they ever had and they wanted my number to buy a cake from me in the future haha! For the frosting I accidentally doubled the amount of powdered sugar and it ended up being perfect in taste and for piping. Reply Orit says October 26 2019 at 1:43 pm I finally baked this cake this weekend after fantasizing about it for months ). It turned out so great really moist and fluffy and rich. It was easy and fun to make like all your recipes that I’ve already tried! BTW I did use cake flour since I had a package that was going to reach its expiration date soon. Judging by the result it turned out well 🙂 Reply Fiona says November 28 2019 at 6:39 pm Hi I want to try and make red velvet cake tomorrow for a friends 50th birthday. We’re actually having a ‘bake off’ as she’s a fantastic cake maker! She’s done all our wedding birthdays every occasion she’s done for us! It’s between 9 of us. As I no red velvet is her favourite cake. Should I’ve of made It 5 days ago?? As you said it had to be kept in fridge for 5 days?? Reply Shiran says January 29 2020 at 2:50 am It only means that lefotovers can be kept in the fridge for up to 5 days 🙂 It’s better to serve cakes as fresh as possible. Reply Gabriella says December 13 2019 at 9:34 am Hello! If I wanted to make this as three layer cake using 6 inch pans how would I adjust the measurements? Thank you! Reply Liad says January 30 2020 at 4:03 am Hey Shiran Are there any tools other than a mixer with a paddle to make the frosting? Thank you so much for your awesome blog Reply Shiran says February 05 2020 at 2:38 am You can use a hand mixer or just whisk the ingredients vigorously using a hand-whisk (this will take longer). Reply Bushra says April 06 2020 at 3:48 pm hey can i don’t have baking soda? is there any other alternative? 🙁 Reply Shiran says April 07 2020 at 6:43 am Sorry but you’ll have to use baking soda for this recipe. Reply Claire says April 30 2020 at 12:04 pm Hi Shiran I couldn’t find any cornstarch in the shops. I have corn flour and all purpose flour. Is the corn starch necessary? Thanks 🙂 Reply Shiran says May 11 2020 at 5:20 am Hi Claire 🙂 You can leave it out but just keep in mind that the cake would be a bit more dense with a slightly different texture. Reply Ashlyn says May 31 2020 at 5:34 pm I have a pre mixture of red velvet …..So could you instruct me how to make a red velvet cake with the use of that Reply Eniola says June 04 2020 at 12:15 pm Hi Shiran for the very first time I baked a cake using your recipe( red velvet cake) . I was anxious really but I followed the steps. It came out amazing. My husband loved it as it was his birthday. Thank you so much. Reply Christy says June 07 2020 at 3:23 am Awesome! I tried it out and it’s great. Thanks! Reply Becks says June 07 2020 at 2:02 pm Hi I was wondering for the cream cheese frosting will there be enough to decorate? I plan on making floral decorations so will the recipe for the cream cheese frosting yield enough? Thanks <3 Reply Shiran says June 10 2020 at 2:10 am It might be enough it depends on how much frosting you’re going to use for the cake. If you want to decorate the cake you can make a bit more of the frosting just to be on the safe side. Reply Becks says June 10 2020 at 7:41 pm Thank you so much for this feedback! Usually recipe writers don’t respond…I appreciate it!! Much love Becks <3 Reply Achor Gift says June 15 2020 at 5:40 pm Pls the white vinegar or the apple cider is it as preservatives…thanks Reply Lola Inufin says June 18 2020 at 5:07 pm Can I use salted butter and ditch the salt? Reply Shiran says June 29 2020 at 2:30 am I like to use the two separately to control the amount of salt in the recipe. I haven’t tried it with unsalted butter. Reply Alycia Ollis says June 18 2020 at 7:49 pm Hi there About to try and make this recipe. In NZ we have cornflour is this the same as cornstarch where you come from? I’m struggling to find the cornstarch here… Thank you Reply Shiran says June 29 2020 at 2:58 am Hi Alycia. In some countries it’s the same thing so it’s possible. It should be a white powder that’s commonly used for thickening or in baking recipes. Reply Lisa says June 21 2020 at 1:51 am What do you line the pans with? I saw in your video you were lining the pans with butter I think before putting on the parchment paper. Reply Shiran says June 23 2020 at 1:48 am Hi Lisa you can use melted butter or a neutral oil such as canola. Reply Sandra says July 03 2020 at 9:33 am Hi Shiran. I followed the recipe perfectly but the cake turned brown after baking. Any idea how I can get a red cake ? Reply Shiran says July 07 2020 at 2:18 am Hi Sandra if it was perfectly red before baking and it’s brown inside the cake as well then maybe it has something to do with the food coloring you’re using. If it’s brown only on the outside then maybe you need less baking time or that it has something to do with your oven/oven temperature. Reply Jovita says August 10 2020 at 3:01 pm Hi Shiran tried out your recipe today and it came out so perfect. Thanks so much for sharing. Pls what is your instagram handle will like to follow you ma’am. Your recipe and procedure is well detailed and easily understandable. Greetings from Nigeria Reply Shiran says August 12 2020 at 5:23 am Thank you so much Jovita 🙂 Search for @shiran_dickman or click here. Reply faz says September 03 2020 at 12:38 pm Hi there I want to bake this as a 3 layer 6 inch cake. As I would be making it as a 3 layer cake instead of 2 do you think this batter amount would be fine or would need reducing? If you think it needs reducing then will use the link you provided in previous comments. Thanks so much Reply Shiran says September 10 2020 at 5:03 am It depends on how tall you want the cake to be. For a 6-inch cake you can use 1/2 to 3/4 of the recipe. Just be careful not to overfill the pans with batter. Reply Adriana says September 09 2020 at 7:10 pm I recently tried your recipe came out super delicious 😃 it was a hit !! Reply Ronak Mehta says September 16 2020 at 5:52 am I tried out cake with the above recipe. The cake was very soft and tasty. Thank you. Reply Suk says October 15 2020 at 7:19 pm Hi Shiran Do you bring the eggs buttermilk and butter to room temp? I’m surprised it’s not listed and it prevents overmixing and a lighter cake. Reply Shiran says October 20 2020 at 9:10 am It’s mentioned in the recipe for the butter. As for the eggs and buttermilk while it’s always easier to mix the ingredients if they’re at room temperature I don’t think it’s a must for the success of a recipe. Reply Liad says October 16 2020 at 3:39 pm I followed this recipe the results were amazing. We baked a cake with half the ingredients to get a smaller (rectangle) cake and it was perfect. I was only able to get spreadable cream cheese luckily after scouring the internet I found a tutorial that gave good instructions for making a frosting using that The problem with cream cheese is the amount of liquids that hurt the emulsification and make the frosting too runny. To make frosting with cream cheese you need to first cream the butter alone then add the sugar 1/3 at a time keep whisking until you get a fluffy buttercream then add the cheese 1/3 at a time. I made it like that and got great results thank you very much for this great recipe! Reply Precious says October 28 2020 at 12:22 pm Hi I just wanted to know if it was possible to make a red Velvet cake without cocoa powder cause I was about to start trying the recipe and thought I had no cocoa powder left. But fortunately I had some. I don’t know if you have done a cake like that. Reply Oyindamola says December 02 2020 at 1:21 am Good morning if I want to bake single layer of 9 inch pan how many cup of flour will I use. Reply Veronica Cifuentes says December 06 2020 at 9:58 am Hello Shiran This recipe looks so delicious and I really want to try it however in my country it is difficult to find buttermilk. Can I prepare it in my house or substitute it for any other ingredient? Reply Shiran says December 20 2020 at 7:18 am You can use homemade buttermilk 🙂 To make 1 cup of buttermilk: take a measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes (it will look curdled and that’s fine) then use in the recipe. Reply David Anderson says January 04 2021 at 10:44 am Hey there. I’m not cooking at high altitude I have a convection oven I followed your recipe to the letter and it took a full 48 minutes for the cake to bake. Reply Miracle says January 06 2021 at 4:40 pm Thank u for the recipe. Reply Oma says January 12 2021 at 5:53 am I love the recipe The way you explained everything perfectly well Buh here it’s not really easy to find unsalted butter Wah can I use as substitute Reply Shiran says January 14 2021 at 9:59 am Thank you so much 🙂 I recommend sticking to butter. Unsalted butter is regular butter with no added salt it’s the most common one. Reply Aiza says January 20 2021 at 4:32 am Hi Shiran If i substitute the all purpose flour with self-raising flour should i still add cornstarch to the ingredients? Thank you for well-explained recipe and video. Can’t wait to try this one. Reply Shiran says January 27 2021 at 12:35 pm Hi Aiza. Self-raising flour can’t be used instead of all-purpose flour because it has baking powder in it. Reply Morisade says March 01 2021 at 9:21 am I made this cake for my dad’s birthday and all of his guest kept commenting on how it was the best cake they had ever eaten. And the frosting was just perfect thank you so much. Can this repice be used for cupcakes and how many is it going to yield? Also how much frosting I’m I going to need for 24 cupcakes. Morisade With love from Nigeria. Reply Shiran says March 30 2021 at 6:48 am Thank you so much! 🙂 Here’s the recipe for my red velvet cupcakes for inspiration. You can also use this recipe instead. Reply S.C. says March 03 2021 at 9:30 am I want to use cake flour for baking this cake my question is that does all the other ingredients remain at the same measurement when using the 3 cups of cake flour with this recipe. Thanks In Advance. Reply Shiran says March 10 2021 at 3:11 am Yes the other ingredients stay the same 🙂 Reply Janell says April 04 2021 at 1:38 am If I need to make a three layer 8” would I double the recipe? Reply Shiran says April 20 2021 at 2:14 pm Hi Janell you can use the same amount of batter that this recipe yields and divide it between 3 pans instead of 2. Reply Sharon Thompson says April 07 2021 at 10:37 am Very moist delicious and everyone loved it. I used a cream cheese frosting that is more suited to UK Philadelphia. I converted the recipe and baked this in 3 x 5in diameter pans and the edges and the bottom were a bit crispy and oily to touch (but not oily inside) yet the cake didn’t appear to be over baked at all as the top was soft and springy. Any idea why this might have happened? I used Fat Daddio’s 2in high pans. I trimmed the sides and it was good to go. Reply Shiran says April 20 2021 at 3:20 pm Hi Sharon sorry to hear that you had some technical issues! Unfortunately it’s hard to say what went wrong during the baking process without being there. Reply Emily says April 08 2021 at 5:04 pm Hi Shiran! I’d like to make this into blue velvet cake. How much food coloring for a pretty pale blue color? Also how much for a rich blue color? Thanks! Reply Shiran says April 20 2021 at 2:38 pm Hi Emily I have never tried this before but from what I know a combination of royal blue and violet food colorings work well. I recommend checking out some other recipes to get the exact amounts. Reply Marchus Shane says April 10 2021 at 3:48 am I tried out this Tempting red velvet cake with the above recipe. The cake was very softy and delectable. Thank you. Reply Krissy says May 29 2021 at 5:08 am Hello Shiran I’ve tried your recipe and it’s devine. What do you think would happen if I used pink gel food coloring instead of red? (I ran out of red and it’s not easy to find here- I live in Greece!) My daughter’s birthday is coming up and she liked the idea of a pink velvet cake. I’m worried it may turn out brown though…any advice? Reply Shiran says June 11 2021 at 4:52 am Hi Krissy pink food coloring won’t work as well as red because it may turn the outside of the cake slightly brown. If you just want the flavor of the cake you can omit the food coloring and enjoy it even without food coloring. It just won’t look like traditional red velvet cake 🙂 Reply Naheeda Sheikh says June 01 2021 at 5:37 pm Hello! So I have been reading for days and days and there seems to be so many versions of red velvet cakes out there. Can I ask if you tried this recipe with baking powder and if that made a difference? Also did you try the baking soda and vinegar mixture at the end and did that make a difference? I have come up with 4 variations that I will be trying over the next couple of days but I was wondering if you had any advice on this? Thanks! Reply Shiran says June 11 2021 at 4:57 am Hi Naheeda I have tried many red velvet cake recipes over the years and this has always been my favorite. I recommend sticking to a single recipe 🙂 Reply V says June 24 2021 at 10:11 am Hi I love the it but I can’t have sugar can I bake it without sugar or is there a sugar substitute? Thank u ☺️ Reply Joy says June 30 2021 at 11:33 am What oils can I substitute for the vegetable/canola oil? Can I use olive oil or avocado oil? Reply Talia @ Pretty. Simple. Sweet. says July 07 2021 at 2:25 pm Hi Joy I wouldn’t recommend substituting olive or avocado oils because they will add an undesired flavor to the cake. I recommend sticking to the recipe as is vegetable oil is the best option for this cake 🙂 Reply Andrew Paul says August 17 2021 at 1:31 pm Thanks for the great recipe i love red velvet cake very much.. Reply Winni says September 07 2021 at 12:56 am Amazing recipe I have never used oil and butter together to but I would love to give a try to it. Reply Grainic - online rice cake says September 20 2021 at 5:35 am What a wonderful Article! Thanks for this information. Reply TheFlowersPoint says September 28 2021 at 3:33 am Very informative Reply Anushka says October 20 2021 at 4:16 am Hey Thanks for writing this kinda content. i loved to reading your content. it’s smooth content Reply AmbalaCakes says October 25 2021 at 1:17 am Very informative Reply Niranjan says October 26 2021 at 6:39 am Nice article Thanks for sharing . Niranjan Reply Victoria Modupe says October 29 2021 at 6:04 am I made red velvet cake using this recipe….OMG my customer loved it….I felt like crying because it was really good….. Thank you for sharing you are my hero… Reply Anushka Singh says October 30 2021 at 6:47 am I’m new in this filed and i also always find some new strategy and trick on regular basis. but got new tricks. will follow to your according. Thank you for writing this kinda information’s . Reply Chef Bakers says November 16 2021 at 5:39 am Thanks for your recipe. Really awesome Reply Sophia says November 29 2021 at 9:38 pm Hey there. I want to do this for Christmas but don’t have the vinegar for the cake. Is there anything that can substitute it? Thanks. I love your recipes. Reply Talia @ Pretty. Simple. Sweet. says December 02 2021 at 5:48 pm Hi Sophia white vinegar is ideal but you could try red wine vinegar or even lemon juice instead. Reply Mahie Bakery House says December 03 2021 at 2:03 am Hi Shiran Cake was made very tasty and soft please tell me about different cakes. thank you Reply Talia @ Pretty. Simple. Sweet. says December 03 2021 at 12:37 pm Hi Mahie glad you enjoyed the cake! I recommend searching for all my cake recipes on my website to see all recipes I have available :). Reply Blissmygift says December 14 2021 at 8:29 am hey shirin I really loving your website and your recepies too this website is made for us. Thank you Reply YourKoseli says December 21 2021 at 12:53 am Amazing recipe Have never made it with such a recipe but I would love to give it a try to it. Reply Blissmygift says December 29 2021 at 4:03 am Great Recipe. I really loving your website and your recepies too this website is made for us. thanks for sharing with us. Reply Sunil Kumar says January 19 2022 at 1:47 am I tried your recipe yesterday. The cake was tasty and moist even for the next day. Thank you for sharing ur recipe ❤ Reply Shopnideas says January 19 2022 at 2:27 am Nice recipe we all loved it Reply Desiree Spires says January 28 2022 at 6:57 pm Can I cut this recipe in half? I have two small cake pans that I want to use I think I got it all figured out except for the eggs? Reply Talia @ Pretty. Simple. Sweet. says January 31 2022 at 3:29 am Hi Desiree you can definitely cut this recipe in half! Reply Debra Bledsoe says February 20 2022 at 9:51 am Did not give 5 stars cause just not as moist as expected. I bake according to directions and cakes came out looking beautiful. Filled with Raspberry cream cheese. Frosted with cream cheese buttercream. No one complained but I wasn’t exactly wowed. Reply TheFlowersPoint.com says March 01 2022 at 12:17 am Very nice Women day Red Velvet cake recipe Reply Marcus Shane says March 02 2022 at 3:53 am Thanks for the Amazing Recipe!! Reply Rahul says March 29 2022 at 5:23 am Wow pictures are so nice!!! Reply liza james says April 05 2022 at 2:05 am wowww Photographs are just amazing. Intresting Article you are doing a great job . Keep it up. Online Cake Delivery Reply AmbalaCakes says April 06 2022 at 1:28 am Very nice Delicious Red Velvet Cake recipe Reply pumpkin seeds 1kg says July 13 2022 at 7:57 am Thanks for the great recipe I like red velvet cake So much. Reply Talia @ Pretty. Simple. Sweet. says July 14 2022 at 5:29 am So glad you enjoyed it! Reply Marcela says September 09 2022 at 9:38 pm Hi! today I just tried this recepe and it turned out great! awesome job thank you! so moist and tender. My now first-to-go recipe. Reply Mohit Rawat says September 28 2022 at 11:26 am I love the recipe. I think its a beautiful red velvet cake. Reply Talia @ Pretty. Simple. Sweet. says September 29 2022 at 2:02 am Thank you Mohit! So glad you enjoyed it. Reply Vibrant Art says October 12 2022 at 6:22 am Incredible recipe I’ve never made it using a recipe like that but I’d really like to. Reply Ravi Kant says October 25 2022 at 4:25 am So far I just ate it but now getting a chance to make a red velvet cake. Amazing one. Reply Talia @ Pretty. Simple. Sweet. says October 25 2022 at 9:01 am Thanks Ravi! So glad you enjoyed it. Reply Ravi Kant says November 16 2022 at 7:19 am Your most welcome. Reply Mohit Aniston says November 08 2022 at 10:15 am This cake’s distinctive flavour comes from a blend of ingredients including vinegar red food colouring cocoa powder and buttermilk. Reply ishak says November 15 2022 at 1:20 am it’s really-really amazing. thanks for inspired me by your blog Reply Priyanshu says November 27 2022 at 3:23 am Excellent recipe. I really like your website and your recipes; this website was created for us. Reply Blissmygift says January 07 2023 at 4:21 am I really like this page often follows your recepies. Keep posting. Reply Cheryl Burrows says January 16 2023 at 8:59 pm I’d like to make this recipe but for a 10” cake and I’m thinking four layers since they will be thinner. Do you think that would work or would the layers be too thin? Reply Talia @ Pretty. Simple. Sweet. says January 17 2023 at 7:00 am Hi Cheryl you should be able to slice each layer in half creating 4 thinner layers 🙂 If using a 10-inch cake pan I recommend multiplying each ingredient by 1.2 to make sure you have enough batter for taller cakes. Check out my article on converting pan sizes for more info 🙂 Reply Backyard Revolution says January 19 2023 at 1:22 am Amazing POST. Very Informative Post. I Realy Like This. Reply Darya says January 26 2023 at 11:41 am Can I use half of cup of butter instead of one cup of butter in frosting? Reply Talia @ Pretty. Simple. Sweet. says January 29 2023 at 4:00 am Hi Darya you may need to substitute with a bit more cream cheese and/or powdered sugar to make enough frosting for the entire cake but it should be fine with half the butter 🙂 I prefer adding the butter for flavor and texture but with half the amount you’ll just have more of a cream cheese flavor. Reply Yes Germany says February 15 2023 at 6:30 am The cake looks very delicious. Reply Anil says March 03 2023 at 12:40 am I always love to read you all blogs. If you don’t mind can i share your ideas on our blogs. You are such a great mentor. Reply Stephanie @ Pretty.Simple.Sweet. says April 05 2023 at 5:46 pm Thank you Anil! Reply clickmove says March 03 2023 at 11:51 pm Thanks for sharing. Reply click says March 08 2023 at 4:56 am Thanks for sharing amazing post. Reply SJS GLOBAL says March 13 2023 at 4:27 am Hi This is a Great Post!! Thanks for sharing with us!! this is Really useful for me. Reply Snigdha Roy says March 27 2023 at 5:44 am This red velvet cake recipe looks absolutely amazing! I can’t wait to try it out in my own kitchen. The photos alone are enough to make my mouth water and I love how the cake looks so moist and fluffy. The cream cheese frosting looks perfect finishing touch and I can already imagine how creamy and delicious it will taste. I appreciate how clear and easy-to-follow the recipe instructions are which gives me confidence that I can make this cake successfully. Thank you for sharing this recipe- I’m very excited to give it a try and see how it turns out! 🙂 Reply Stephanie @ Pretty.Simple.Sweet. says April 02 2023 at 3:39 pm Thank you! Let me know how it turns out? Reply Alexsandra Micheletto Matiola says March 30 2023 at 1:28 pm Olá não sou dos EUA gostaria de saber se posso usar uma unica forma de 24 cm para assar o bolo e quantos minutos indicaria deixar no forno? Reply Stephanie @ Pretty.Simple.Sweet. says April 02 2023 at 3:34 pm Hello! You will need two 24 cm pans for this recipe. Bake for 30-35 minutes. Best of luck in your baking adventures! Reply EsleeSwim says April 12 2023 at 11:58 pm THANKS FOR SHARING YOUR BLOG WITH US Reply myGiftsy says April 30 2023 at 12:35 am Thanks for sharing this blog with us. Reply meenal lanjewar says May 11 2023 at 5:06 am thank you for lovely info Reply Rhea says May 18 2023 at 8:34 am Hi I have so much frosting left over. Can I put it in the fridge or freeze the leftovers for next time? Unfortunately I used spread cream cheese as well but it‘s ok Reply Stephanie @ Pretty.Simple.Sweet. says May 21 2023 at 3:50 pm Hi Rhea yes you can put the frosting in an airtight container in the fridge. I would use it within 5 days if possible. Reply Louise Morin says October 17 2023 at 8:34 am Does the icing droop after a while? I need to make 3 tiers. Bottom as flowers on it all around middle has sparkles all around and top tier is plain. Reply Stephanie @ Pretty.Simple.Sweet. says October 17 2023 at 8:05 pm Hi Louise I would suggest a swiss meringue buttercream for a three tier cake as it is one of the most stable frostings for decorating layer cakes. This cream cheese frosting can get a little soft for holding up cake decor. Reply myGiftsy says May 18 2023 at 2:03 pm Great blog. Thank for Sharing Reply Sonia says May 18 2023 at 5:12 pm Do you ever do a crumb coat before icing? If not how do you avoid getting red bits in the white icing? If you do do you use cream cheese icing for that? Thanks! Looking forward to trying it Reply Stephanie @ Pretty.Simple.Sweet. says May 21 2023 at 3:49 pm Hi Sonia To prevent your frosting from being difficult to spread it helps if you use room temperature butter and cream cheese when making the frosting. If you make the frosting ahead of time and chill it in the refrigerator it would be a little cold and could collect crumbs easily as you mentioned. A room temp light and fluffy frosting is easier to spread. Use an angled spatula to spread on top of the cake gently. Being too aggressive in spreading will also gather crumbs. Hopefully that helps! Happy baking! Reply westmidshome says June 13 2023 at 5:59 am thanks for sharing your blog with us Reply Sesli Neşeli Sohbet siteleri says June 29 2023 at 2:43 pm Thank you very much dear teacher for this nice sharing. Reply Priya says July 13 2023 at 11:34 am Your recipe is really detailed . But why do you recommend keeping it in the fridge for 5 days ? Reply Stephanie @ Pretty.Simple.Sweet. says July 13 2023 at 12:39 pm Hi Priya this cake will still taste great when stored in the fridge in an airtight container for up to five days for best results but certainly eat as much as you’d like right away. After five days it doesn’t taste quite as good. It should be stored in the refrigerator due to the frosting. Reply Balloon decoration says July 22 2023 at 12:23 am This red velvet cake recipe is simply delightful! I am eager to give it a whirl in my own kitchen. The tantalizing photos alone are enough to make my taste buds dance and the cake’s moist and fluffy appearance has me hooked. The luscious cream cheese frosting seems like the perfect finishing touch promising a creamy and delectable taste experience. I’m impressed with the clarity and simplicity of the recipe instructions which gives me the confidence to create this cake successfully. Thank you for generously sharing this recipe—I’m thrilled to try it out and discover the marvelous outcome! Reply Jennifer Shirley says July 28 2023 at 12:58 pm I rarely bake. This turned out excellent for my husband’s bday. Thank you for the great directions and advice in the recipe. Reply HR Outsourcing says August 02 2023 at 11:09 pm The recipe is awesome Reply Sesli says September 21 2023 at 10:06 am Thank you very much dear teacher for this nice sharing. Reply John says October 09 2023 at 2:38 am Thanks for the great recipe I love cakes very much… Reply Nancy Woodall says December 08 2023 at 10:40 am I’ve searched for “distilled wine vinegar” and haven’t been able to find. I’ve found distilled white vinegar instead. Please advise where to find. Thank you! NW Reply Stephanie @ Pretty.Simple.Sweet. says December 08 2023 at 2:32 pm Hi Nancy thank you for catching that. It should say distilled white vinegar. It was a typo that I have now fixed. Any white vinegar should work including apple cider vinegar too! Reply Lisa says December 23 2023 at 8:59 pm This cake was ahh…mazing! I used avocado oil since I’m trying to stay away from seed oils. I love the slight crispness of the cake around the edges that the cornstarch gave it. The icing was delightful too. The whole family loved it. It made a HUGE cake with plenty of frosting. I made it in a 9×13 pan and cooked it for 45 min. My oven is super hot so I always have to go with the shortest cooking time. Anyhow the cake was so large and there was so much frosting I barely got the lid on the 9×13! No worries though we polished it off in 2 days. I think that’s a record! Reply Stephanie @ Pretty.Simple.Sweet. says December 28 2023 at 12:01 pm Hi Lisa so glad you enjoyed the cake! Reply Lucas says January 07 2024 at 11:17 am Thicker than what I’m used to. Tasted alright though. Reply lucyjava says February 18 2024 at 8:41 am I made this for a family get-together and it got rave reviews. The only change I made was to double the cocoa. Well that and my husband grabbed 2% buttermilk by mistake. When baking I don’t skimp as a rule and would use full fat when I make this next time. Can’t say if that had much effect on the results. The cream cheese frosting was amazing. One of the guests who said he usually does not eat frosting said he would love a bowl of this one. Me too! This recipe is truly a keeper. Reply Stephanie @ Pretty.Simple.Sweet. says February 18 2024 at 1:14 pm Thank you so much Lucy! I appreciate your kind review and am so glad this cake was hit for your gathering! Reply levanilla.ae says February 20 2024 at 2:12 am Nice cake and in detail recipe. Reply Ellen Stevens says March 02 2024 at 6:45 pm Made this for a supper club dinner and everyone loved it! I used green food coloring instead of red as it was for St Patrick’s day and tasted just as delicious😋 I did substitute Ermine Frosting as I prefer it to a cream cheese buttercream. Will definitely add this recipe to my collection. Reply Stephanie @ Pretty.Simple.Sweet. says March 03 2024 at 3:48 pm Hi Ellen that sounds delicious!! So glad everyone loved the cake! Reply janice van den berg says April 04 2024 at 8:01 pm Can I make mini bundt cakes with this recipe? If so…baking time? Thank you… Reply Stephanie @ Pretty.Simple.Sweet. says April 08 2024 at 3:42 pm Hi Janice you definitely could. I’m not positive on the volume of your mini bundt pan so you’d likely have to do a cake pan conversion to see how much batter you’d need. Second I’m not quite sure what the baking time would be. Depending on the cake volume of each mini bundt it might only take 15-20 minutes to bake. Keep checking after that. You’ll want to insert a toothpick into the cake and pull it out to ensure there’s no raw center. Reply Brian says May 25 2024 at 2:29 pm Not sure what happened. I used (2) 8-inch cake pans. Took almost 50 minutes to bake and sunk in the middle. Only opened the oven to check at the 40 and 45 minute mark. Reply Stephanie @ Pretty.Simple.Sweet. says May 26 2024 at 1:34 pm Hi Brian a cake that sinks in the middle tells me there was a problem with rising. Here are a few tips to help troubleshoot and prevent this problem: Check that your baking powder and baking soda aren’t expired. These ingredients lose their potency over time. If your oven temp is too high the cake will rise too rapidly and then collapse. BUT if it’s too low the cake might not set properly leading to a collapse as well. Do you use an internal oven thermometer to check for accuracy? If not you might want to try calibrating your oven or making sure your oven has pre-heated 15-20 minutes before baking. Over-mixing can incorporate too much air into the batter which can cause the cake to rise rapidly and then deflate. Mix just until the ingredients are combined. Did you measure by weight or by volume? Incorrect measurements especially too much sugar or leavening agent can cause the cake to rise too much and then collapse. I encourage measurement by weight. Underbaking can cause the middle of the cake to remain liquid which collapses as it cools. Since every oven is a little different it’s best to check cakes with a toothpick or cake tester – it should come out clean when inserted into the center. Hopefully that helps! Reply Primary Sidebar Hi I'm Stephanie! Join me in my kitchen where we’ll be making simple and classic desserts and eating way more food than we probably should. More about me → Find A Recipe Search Search here + hit enter Recent Popular Recipes Gorgeous pink Pickled rhubarb salad loaded with fresh veggies and rhubarb vinaigrette dressing. Farro Avocado & Pickled Rhubarb Salad I love adding gorgeous pink quick pickled rhubarb to salads sandwiches wraps tacos and more! Quick Pickled Rhubarb (in an hour!) The words antioxidants in baking surrounded by fruits and vegetables. Understanding Antioxidants in Baking The words calibrating your oven inside an empty oven that is turned on.

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