Red velvet with butter cream

Lay out the baking pan with parchment paper.

Beat The Eggs With Sugar And Vanilla Sugar Until Very Frothy. Add The Red Paste Color.

In A Bowl, Mix The Buttermilk With Oil Until Homogeneous.

In A Second Bowl, Mix The Remaining, Dry Ingredients (Flour, Cocoa, Salt, Baking Soda And Baking Soda).

Add The Contents Of The Bowls One After The Other To The Egg Mixture.

Start And Finish With The Dry Ingredients. In Between, Keep Mixing Until Homogeneous.

The Color Of The Dough Must Not Be Faintly Red Or Pink. She Must Be Claret. If That's Not The Case, You're Adding A Little More Color.

This Amount Is Enough For A Round 26er Baking Pan. Then You Can Cut The Finished Soil Three Times.

Baking Time 50 Min. At 180 Degrees. Or 2 Small Round 18s Bakeware.

These Can Also Be Cut Once Each. Baking Time 40 Min. At The End Of The Baking Time Always Make A Chopstick Test.

Depending On The Oven Lengthens Or Shortens The Baking Time. Cut Only After Complete Cooling And Continue To Use.