How to make a 6 inch red velvet cake?

60 grams of unsalted butter

Fine sugar120g

Whole egg 1

Cocoa powder10g

Low gluten flour150g

Red velvet 15ml = 1 spoon.

2.5 ml of fine salt

Baking soda 2.5 ml

White vinegar 7.5 ml vanilla extract 5 ml

Buttermilk formula

Buttermilk120ml

7.5 ml lemon juice (half a tablespoon)

Cream cheese cream formula: (Cup formula is also acceptable)

75 grams of cream cheese

Fermented butter150g

Sugar powder 75g

Cream (room temperature)150g

Lemon juice15ml

6 inch red velvet cake (traditional American recipe)?

Making buttermilk: (It would be better if you have it ready-made)

Add half a tablespoon of freshly squeezed lemon juice to the vector cup.

Pour all the milk into the cup quickly.

Stir well and let stand for 10 minute. At this point, buttermilk should look slightly solidified and sticky.

The butter softens at room temperature. Take out the eggs and heat them.

Beat butter with sugar until smooth, add eggs several times, and continue beating until butter and eggs are fully emulsified.

Add red velvet, vanilla extract and white vinegar and stir well.

Add 1/3 buttermilk in batches and stir well. At this time, the butter is already in a relatively thin and flowable state.

Weigh flour, cocoa powder, salt and baking soda, and sieve. First, add 1/3 powder to butter and stir evenly with a scraper. Add the powder in the order of 1/3 liquid → 1/3 until it is finished.

Put it into a six-inch round mold with oiled paper (be sure to pad it with oiled paper), put it into an oven preheated to 175℃ and bake for 40-50 minutes. Adjust according to the temperature of your oven. Insert with a toothpick. If no particles are brought out, the cake will be baked.

After the cake is baked, let it cool before demoulding.

Slice, because this cake slice is easy to scatter, so hold the cake slice with a kitchen knife and take it out after cutting it! Otherwise, it will be wasted ... Be careful!

Cream cheese cream:

Beat the softened cheese and butter evenly at room temperature, add sugar powder evenly, then add a small amount of light cream at room temperature several times and beat evenly several times. Finally, add lemon juice and stir well.

Oil and water are separated because the cream is too cold. Note that the temperature of all materials should not be too low, just mix them evenly with warm water.

Rub the remaining pieces of cake into crumbs and put them in the middle of the piping. The bottom of the cake can be glued on with a spatula.