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Description. An unforgettable cake! Two rich layers of red velvet chocolate cake, filled and covered with the finest cream cheese frosting. Happy 21st Birthday is beautifully written across the cake. This cake arrives in an elegant gift box and includes a greeting card that you can personalize online.
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Preheat oven to 325 F. Grease and line 4 or 5 8-inch pans. In a medium bowl, whisk together all purpose flour, cake flour, baking soda, baking powder, cocoa powder and salt. Set aside. In a large bowl, combine the sugar, vegetable oil, eggs, buttermilk, vanilla and red food coloring.
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Preheat the oven to 350 degrees F. Grease 2 9 x 2 inch cake pans with cooking spray, line with parchment paper rounds and grease. In a large mixing bowl, add the flour, cornstarch, baking soda, Kosher salt, espresso powder and whisk together. Set aside.
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Place the cake flour into a medium sized bowl and add the cocoa powder, baking soda, and salt. Whisk together and set aside. Cream the butter on high for two minutes, then add the vegetable oil and sugar. Cream together on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl and paddle.
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Shake out excess flour. If making cupcakes, preheat the oven to 400 degrees. Line three non-stick 12-cup muffin pans with paper liners and spray the pan lightly with non-stick baking spray. Add the flour, baking soda, salt, cocoa powder, and espresso powder to a medium size bowl and stir with a wire whisk to combine.
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Preheat oven to 350°F. Spray two 8-inch round cake pans with nonstick spray and line the inside bottom of each pan with parchment paper. Set aside. In a large bowl, stir the flour, sugar, unsweetened cocoa powder, baking soda, and salt together. Set aside.
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for Red Velvet Cake. Preheat to 350° F. Generously grease two, 9- x 2-inch pans with non-stick spray or shortening. In a medium-sized bowl, after measuring, sift together the flour, cocoa powder, baking powder, baking soda, powdered buttermilk, and salt. Stir together with a spoon.
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To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it sit for 5 minutes before using. Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.
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Butter 2 x 21cm / 8″ round cake pans (sides and base) and dust with cocoa powder. Sift the Dry Ingredients and whisk to combine in a bowl. Place butter and sugar in a bowl and beat with electric beater or in stand mixer until smooth and well combined (use paddle attachment if using stand mixer).
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To make the red velvet cake layers: Preheat the oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
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Instructions. . Preheat the oven to 350°F and grease and flour 2 (8-inch) cake pans. In a large bowl, whisk together the cake flour, salt, cocoa powder, and baking soda. Set aside. . Use a mixer to cream together the butter and sugar for about 2 minutes. Add the eggs, one at a time, mixing well after each addition.
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To make the cake: Preheat oven to 350°F/180°C. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper. In a medium bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
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Turn the speed down to slow, and pour in half of the buttermilk. Add in half of the plain flour and beat again, and then the other half of the buttermilk & beat, and then the other half of the flour & beat (I realise this is faffy, but it works!). Beat in the bicarbonate of soda and white wine vinegar.
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Bake for 40-45 minutes or till a cake tester comes out clean. Let cool for about 10-20 minutes, then remove from pan and peel off parchment. Cool completely before icing. For the frosting, beat cream cheese, butter, and vanilla just till blended.
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Preheat the oven to 160°C/fan 140°C. Grease and line 2 x 20cm cake tins. Start by putting the butter and sugar into a bowl and whisking till light and fluffy. Add the eggs in one by one till combined. Add the cocoa, food colouring, vanilla and almond extracts and mix till combined.
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Preheat oven to 350 degrees F and prepare three 7-inch cake pans with nonstick cooking spray and parchment paper circles. In a large bowl, whisk together the dry ingredients (all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt). Add the wet ingredients to the flour mixture (vegetable oil, eggs, buttermilk, vanilla extract.
