Instructions:
- Set the oven temperature to 325°F and prepare a 9 × 13-inch pan by coating it with butter and dusting it with flour.
- Take a medium-sized bowl and mix the flour and salt together with a whisk. Keep this mixture aside.
- Blend the butter to a creamy and smooth consistency using a standing mixer fitted with a paddle attachment, set to medium speed. Gradually add the sugar to the butter, and keep beating the mixture until it becomes light and airy, which should take approximately 4 to 5 minutes.
- At medium speed, slowly incorporate the eggs into the mixer, making sure to fully beat each egg before adding the next. Don’t overlook the importance of scraping the bottom, sides of the bowl, and the paddle for an even mix.
- In a different bowl, blend the red food coloring and cocoa powder until they are evenly combined and have a smooth consistency.
- Add the mixture gradually to the batter while mixing at a low speed until fully combined. Remember to regularly scrape the sides and bottom of the bowl to ensure a thorough and even mixture.
- Whisk together the vanilla and buttermilk in a measuring cup.
- To prepare the batter, combine the dry ingredients and gradually mix them into the bowl of the mixer in three parts, alternating with the buttermilk mixture.
- Take care not to overmix, and stop once the ingredients are fully combined. Remember to regularly scrape the bottom and sides of the bowl.
- Mix cider vinegar and baking soda together in a small bowl, and then gradually add the resulting mixture to the batter while mixing on low speed.
- Keep blending and use a spatula to scrape the edges and base of the bowl until all ingredients are fully incorporated.
- Once you’ve poured the red velvet cake batter into the prepared pan, bake it for 40 to 45 minutes, then check for doneness by inserting a toothpick into the center. The cake is fully baked when the toothpick comes out clean and the top of the cake bounces back when gently pressed.
- Let the cake sit in the pan for a minimum of 30 minutes to cool, afterwards move it to a rack designed for cooling so it can fully cool down. If desired, the cake can be stored in plastic wrap for a maximum of 3 days.
- With the use of a stand mixer and its whisk attachment, mix the condensed milk and water together.
- Blend thoroughly by mixing at a medium speed for 1 minute.
- Then, add the pudding mix and continue beating for a further 2 minutes, ensuring that all lumps are fully dissolved.
- Transfer the mixture to a medium-sized bowl, cover, and place it in the refrigerator until firm, for a minimum of 1 hour or up to overnight.
- Using a scoop, transfer the pudding mixture to a stand mixer that is equipped with a whisk attachment.
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