SIMPLE RED CAKE DESIGN RECIPES

Steps:

• Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.

Steps:

• Sift flour, cocoa and salt in a bowl. In another bowl mix butter and sugar until a frothy mixture is obtained;
• Add the eggs one at a time, continuing to mix, then add the buttermilk and the food coloring or the beetroot extract;
• Combine the two mixes, stirring everything from bottom to top so that the buttery mixture won't lose its foaminess;
• Pour the baking soda into a glass bowl, add the white and the apple vinegar and beat well then add quickly to the mixture, stirring constantly to mix;
• Bake for 40 minutes in an oven already hot, inside a buttered pan, and cook at 170°C. Remove from the oven and cool.
• Prepare the frosting by whisking all the ingredients together;
• Once the cake has cooled completely cut it horizontally into three parts and fill with the cream between one layer and another without overdoing. With the remaining cream cover the outside of the cake leveling with a spatula.
• Put to rest at room temperature then keep refrigerated for at least 15 minutes before serving.