The Original Red Velvet Cake (เรดเวลเวทเค้กสูตรต้นตำรับ)

1.Preheat oven to 180°C, conventional program. Line three 7-inch cake pan with baking paper.

2.Add vinegar into milk and rest for 5 minutes.

3.Sift flour, baking soda, cocoa powder, and salt.

4.Beat butter until softened. Add rice bran oil shortening and beat until combined. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract, and red food coloring.

5.Add flour in three batches, alternating with curdled milk while mixing until mixture is just combined.

6.Divide batter evenly between prepared pans. Bake for 25 minutes and leave cakes to cool.

7.For Frosting: Mix flour, milk, salt, vanilla, and half of the sugar into a saucepan. Mix until combined then heat over a medium heat, constantly stir until mixture thickened. Remove saucepan from the heat and cool the mixture down over an ice bath.

8.Beat butter until softened before mixing with rice bran oil shortening. Add sugar and beat until fluffy and light.

9.Decrease mixer speed to medium, add milk mixture one spoon at a time and beat until icing are light and fluffy, similar to whipped cream. Spread icing over the cake and chill for 20 minutes to set before serving.