Ingredients
Cake
All purpose flour - 2 1/2 cups
Baking soda - 1 tsp
Powdered sugar - 2 cups
Cocoa - 1 tbsp
Salt - 1 tsp
Red food color
Eggs (room temperature) - 2
Oil - 1 1/2 cups
Buttermilk - 1 cup
Vinegar - 1 tbsp
Vanilla essence - 1 tsp
Cream cheese frosting
Cream cheese (room temperature) - 240 ml
Powdered sugar - 5 cups
Butter (room temperature) - 1 cup
Vanilla essence - 1 tsp
Method
Cake
Preheat the oven to 350°F
Grease and flour two 8 inches cake pans. I used two 8 inches bundt pans. Use round pans if you want to make a layered red velvet cake.
In a bowl, whisk the eggs. Add in the oil, buttermilk, vanilla essence, food color and vinegar. Whisk till blended and set aside. Adjust food color until you get the desired shade of red.
In another bowl, mix the flour, baking soda, salt, cocoa powder and sugar well. Give it a whisk.
With an electric mixer, mix the wet mixture with the dry on medium high speed, until completely combined (about a minute)
Pour the batter into the prepared cake pans.Tap the pan on the table to get rid of any air bubbles.
Bake until a tester comes out clean.
Let it rest in the pan for 10 minutes. Place the cakes on a wire rack and let cool completely.
Cream Cheese Frosting
Sift sugar and keep aside.
With an electric mixer, beat the cream cheese and butter on high, till creamy. Add vanilla essence. Mix well.
Add sugar in batches.
Once the cakes have cooled, spread the cream cheese frosting using a spatula and stack up the layers. Use more frosting on top or to cover the entire cake.
Go crazy and decorate it the way you please! Chocolate chips, berries, sprinkles are a few ideas. Or leave it simply frosted. You can't go wrong with a red velvet cake!
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