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Ingredients:
- For the red velvet cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the salted caramel pretzel layer:
- 1 cup salted caramel sauce
- 1 cup crushed pretzels
- For the cream cheese frosting:
- 16 oz (450g) cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- For the drip:
- 1/2 cup salted caramel sauce
- 1/2 cup heavy cream
- For decoration:
- Pretzels
- Sea salt flakes
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. For the red velvet cake: In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, mix together oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Gradually add the dry ingredients to the wet ingredients and mix until smooth. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
3. For the salted caramel pretzel layer: Spread a layer of salted caramel sauce on top of one cake layer and sprinkle crushed pretzels on top. Repeat with the second cake layer.
4. For the cream cheese frosting: In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy and smooth.
5. Assemble the cake by layering the red velvet cake with the salted caramel pretzel layers and frosting between each layer. Frost the outside of the cake with the remaining cream cheese frosting.
6. For the drip: In a saucepan, heat salted caramel sauce and heavy cream until smooth. Let it cool slightly before pouring over the top of the cake, allowing it
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