Red velvet cake recipe

Arrangements for the sponges: 300 ml of vegetable oil plus additional amounts for the tins 500 grammes white flour. Choco powder 2 tablespoons Baking powder 4 teaspoons Baking soda 2 tablespoons Brown sugar, soft, 560 g 1 teaspoon fine-grained salt Buttermilk, 360 ml 4 teaspoons of vanilla bean paste If at all possible, use food colouring paste; natural liquid colours won't work and could turn the sponge green. 30ml of red food colouring gel, or about 1/4 tsp of food colouring paste. For the icing: 4 big eggs icing preparation 250 grammes of salted butter that is at room temperature 350g of full-fat soft cheese 750g of sugar are contained in each container. 1 teaspoon of vanilla bean paste. Method: STEP 1: Set the oven's temperature to 180°C/160°F fan/gas. 4. If your cake pans are quite shallow, line the sides at least five centimetres deep. Two 20cm cake pans should be oiled and lined with parchment paper....