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RED VELVET RECIPE ►
1 box red velvet cake mix, I like Betty Crocker Delights super moist red velvet cake mix or Duncan Hines.
5 ounces all-purpose flour (1 cup spooned in and leveled)
7 ounces granulated sugar (1 cup)
6 ounces sour cream, room temperature or plain greek yogurt (3/4 cup)
4 ounces unsalted butter, melted (1/2 cup)
2 Tablespoons cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla extract
2 ounces vegetable oil (1/4 cup)
12 ounces buttermilk, room temperature, or regular milk + 1 Tbsp of white vinegar. (1 1/2 cups)
3 large eggs room temperature
1 Tablespoon Super Red Food Coloring, I use Americolor
SWISS MERINGUE BUTTERCREAM RECIPE ►
6 ounces pasteurized egg whites
24 ounces sifted powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
24 ounces unsalted butter room temperature
1/8 teaspoon yellow food coloring
1 teaspoon electric pink food coloring
2 Tablespoons super red food coloring
CHAPTERS ►
00:00 Intro
00:28 Making the red velvet batter
01:32 Baking the cake
02:27 Trimming and stacking
03:21 Crumb coating
05:14 Coloring the buttercream
06:55 Decorating the cake
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