Red Velvet Cake
1.
The butter is softened at room temperature and sugar is added and beaten fluffy. Add eggs in portions and continue to beat to make the butter and eggs fully emulsified
2.
Add red pigment, vanilla extract, wine vinegar and beat evenly
3.
Add yogurt in portions and beat evenly; weigh the flour, cocoa powder, red yeast rice powder, salt, and soda powder, sift them, add the butter, and mix well with a spatula
4.
Put the mixed batter into a 6-inch round mold and drop it on the table a few times to shake out the big bubbles inside
5.
Preheat the oven to 180 degrees, put the batter in the mold and bake for about 35 minutes
6.
After the cake is baked, let it cool before demoulding, and then divide it into 3 slices.
7.
The cheese is softened at room temperature and beaten until smooth; mix well with the whipped cream with sugar
8.
Spread a layer of cream cheese paste on each layer of cake slice, and finally use light cream to smooth the surface
9.
Decorate the rim of the cake
10.
Then knead the cut cake into pieces and sprinkle it on the surface of the cake
11.
Add other decorations
Tips:
1. When adding eggs, they must be at room temperature, and must be added slowly, so that it is easy to emulsify;
2. It is not recommended to reduce the amount of sugar. The cake is just right. If the amount of sugar is reduced, I think the sourness in the cake will be more obvious.
