Red Velvet Cake with Cinnamon Buttercream | ExpatWomanFood.com
Red Velvet Cake with Cinnamon Buttercream | ExpatWomanFood.com - A delicious twist on a classic, featuring a vibrant cake and flavorful cinnamon frosting. Perfect for special occasions!
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Cooking tools:
- Stand mixer
- Cake pan
- Revolving cake stand
- Sifter
- Cooling rack
- Saucepan
- Serving platter
- Cake board
- Cake saver
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Toothpick
- Parchment paper
- Refrigerator
- Stove
- Pot
- Chef's knife
Ingredients
- 1/4 cup dark unsweetened cocoa powder
- 2 tablespoons red gel food coloring
- 1/4 cup boiling water
- 6 tablespoons unsalted butter
- cut into small pieces
- 2 tablespoons vegetable shortening
- at room temperature
- 1 2/3 cups sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups cake flour *see note below
- 1 teaspoon fine salt
- 1 tablespoon cider vinegar
- 1 teaspoon baking soda
- 1 1/2 cups sugar
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1 1/2 cups (12 ounces) unsalted butter
- soft but cool
- 2 teaspoons cinnamon
- Red Hots (cinnamon imperials) candies for decoration
- or any red-ish Valentine's candy.
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