Red Velvet Cake

Red velvet cakes are easy to make and serves as a last-minute preparation for a get-to-gather or a party .INGREDIENTSCAKE:

• 2 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 cup cornst (35g)
• 3/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 1/8 cups (425g) granulated sugar
• 1cup (240ml) canola or vegetable oil
• 3 large eggs
• 2 teaspoon vanilla extract
• 1 1/4 teaspoons distilled wine vinegar
• 2-3 tablespoons red food colouring
• 1 cup (240 ml) buttermilk

CREAM CHEESE FROSTING:

• 16 oz. (450g) full fat block cream cheese (not spread ) ,at room temperature
• 225g unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar sifted
• 2 teaspoons vanilla extract
• Pinch of salt (optional )

INSTRUCTIONSTO MAKE CAKE:

• Preheat oven to 350d F/ 180d C. Grease two 8-inch or 9-inch cake pans that are at least 2 incheshigh, and line the bottom of the pan with a round piece of parchment paper.
• In a medium bowl ,sift together flour ,cornflour, cocoa powder, baking soda and salt. Set aside.
• In a standing mixer, beat together butter and sugar for 3-4 minutes until light and fluffy.
• Scrape down the sides and bottom of the bowl as necessary. Beat in oil. The
• batter might look a bit curdled, but that’s ok.
• Add eggs one at a time,mixing well between each addition.
• Add vanilla and vinegar and beat until combined.
• Add red food colouring until desired colour is reached. With the mixer on low speed, qdd half of the dry ingredients and beat until just combined.
• Add buttermilk followed by the rest of the dry ingredients and beat just until combined. DO NOT OVER MIX.
• Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow cakes to cool in the pan on a wire rack until they are easy to handle, then remove from pan and allow to cool compelety on a wire rack.

TO MAKE THE FROSTING :

1. In a bowl beat butter and cream cheese on medium-high speed until smooth and creamy with an electric mixer.
2. Add sugar in two additions beating well after each addition until smooth.
3. Add vanilla and salt and keep beating until smooth and fluffy.

ASSEMBLING THE CAKE :

1. Set one layer on a platewith the flat side facing up. (If the cake rose too much cut its rounded top with a knife to make it flat)
2. Evenly spread a thick layer of frosting over the cake to the edge.
3. Top with the second cake layer, rounded side up.
4. Spread the remaining frosting over the top and the sides of the cake.
5. Store the cake in an airtight container in refrigerator. Take it out 10-15 minutes before serving.

---