Table of Contents
In a medium bowl whisk the egg and milk until well combined. Add the red velvet flour and all-purpose flour at the same time. Beat by hand for 2-3 minutes until the batter is fluffy.
I’m so delighted that this cake has no cream cheese frosting -sorry but cream cheese frosting is NOT the traditional frosting on red velvet cake. Kudos to you for posting a recipe that is *Almost* like my family recipe, ours calls for 3 Tbsp of cocoa, and no vinegar. The vinegar is un-necessary, especially when the recipe contains buttermilk.
Pour sugar into a medium saucepan and then immediately add water. Allow cooling then place in an airtight container. Store in the refrigerator for up to 2 weeks. Simple syrups are a baker’s best tool for ensuring moist, delicious, and flavorful cake!
If you love red velvet cake, you’re going to love these red velvet pancakes. They are super fluffy and super moist and are ready in under 20 minutes!
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…