today we are making an incredibly delicious super super soft red velvet cake alongside
the best frosting ever a super easy cream cheese buttercream so to start off you want to preheat
your oven to 160 degrees Celsius fan forced and grease or line two eight inch cake tins
I'm using my homemade cake release to grease mine it just saves so much time okay now once
these are greased and ready to go you just want to set them aside and now we're going to work
on our cake layers so you want to start off by sifting together your dry ingredients so I've
got two and a quarter cups of all-purpose flour three tablespoons of corn flour also known as
cornstarch in some places three tablespoons of cocoa powder a half teaspoon of baking soda one
teaspoon of baking powder and half a teaspoon of salt and then using a whisk I'm just mixing that
all together until it's well combined you can also use cake flour in replacement of the all-purpose
flour and cornstarch Now set this aside for later and in another Bowl you're going to add in
six tablespoons or 86 grams of unsalted butter three quarters of a cup of unflavored vegetable
oil and one and three quarters of a cup of white granulated sugar and then using a hand or stand
mixer you just want to cream this together until it's light and creamy if you're using
a stand mixer then you want to use the paddle attachment on medium high speed okay so this
is what your mixture should look like it's super light and creamy now and it takes about kind of
two to three minutes to get to this stage next you're going to crack in three eggs one by one
mixing well in between each addition so you want to make sure each egg is well Incorporated before
you add in the next egg roughly about kind of 10 to 15 seconds between eggs
okay now just give your bowl a little scrape down just to make sure everything's Incorporated well
and then next I'm going to add in one tablespoon of vanilla one and a half teaspoons of white
vinegar and about three to three and a half tablespoons of red liquid food coloring
depending on how you know deep you want the red color to be and then just mix that all together
until it's well combined now the last step is to fold in our pre-sifted dry ingredients with
our buttermilk now to do this I'm going to first add in half of my dry ingredients and then gently
fold it into my batter with a spatula until it's almost combined it's okay if you have kind of a
few little bits of you know unmixed flour now once that's done add in your buttermilk and fold that
through until just combined followed by the remaining dry ingredients and again folding
through until just combined by folding in the flour it's going to prevent us from over mixing
the batter and developing too much gluten which we don't want we want a really nice soft cake
okay that looks good so this is what your batter should look like and now it's done so all we need
to do is distribute it evenly into our two 8 inch cake tins you can totally weigh your cake
turns if you want but I always just estimate it and then I'm just smoothing out the tops
and then just finish off by giving your cake tins a little bang this is just going to help
remove any large air bubbles which may be in the middle now these are going to go into the
oven for 30 minutes or until a toothpick comes out clean so my cake layers are done now and
they look and smell amazing so I've let them cool in the cake tins for about 20 minutes or
so and now I'm just running a knife around the edges to help release them and I'm just
turning them out onto a wire rack to completely cool oh my God these cake layers are like so so
soft like just look at that now while these are cooling let's go ahead and make the most
incredible cream cheese frosting it is so easy to make so all you have to do is add one cup or
225 grams of room temperature unsalted butter to a bowl and using a hand mixer or your stand
mixer whip it until it's light and creamy so this should take about three to four minutes if you're
using your stand mixer then you want to use the paddle attachment on a medium high speed
okay now once your butter is much lighter in color like that then the next thing that you want to do
is add in four and a half cups of icing sugar in three batches so add in about a third first
and on a low speed mix until it's combined then add in your next third mix until it's combined
and then add in the rest and mix until combined and you want to scrape down your bowl every now
and then as you're doing this just to make sure everything's mixing well okay now to finish off
you want to add in about one and a half cups so that's 335 grams of cold cream cheese now you
want to make sure that your cream cheese is of the firm type not the spreadable type and make
sure it's cold because this is going to help make sure that our cream cheese frosting isn't
too soft and then you also want to add in one and a half teaspoons of vanilla and one and a half
tablespoons of fresh lemon juice and then just mix that together on a medium high speed for a
few minutes until everything is well combined and your frosting is super smooth and creamy
and that is it you should end up with a beautifully smooth not too soft cream
cheese buttercream so my cake layers are nice and cool now so we're ready to assemble this cake now
because I left mine cooling upside down the tops are nice and flat so I don't need to do any kind
of extra trimming so I'm just going ahead and placing my first cake layer directly onto my cake
stand and then I'm just going to add a generous amount of cream cheese frosting on my first cake
layer and I'm just using my offset spatula to help me smooth it out and as I'm smoothing it
out I'm just using my cake stand as kind of like a makeshift turntable and I'm just turning it as
I'm smoothing out the frosting with my offset spatula then my next cake layer is going on top
of this cake layer and I'm just making sure that the bottom of my cake layer is the top of my kind
of layer cake so that the top is really nice and flat and then more frosting on top and I'm just
smoothing that out with my offset spatula and then I'm also just using the excess frosting on the
sides to cover the entire cake I'm only putting a thin layer of frosting on because I'm going
to pipe some rosettes all around this cake now I do have some crumbs in my frosting there but I'm
not worrying about a crumb coat and all of that because of the rosettes that I'm going to pipe on
the top now I'm just smoothing out the sides with my cake scraper and then I'm just cleaning up the
top with my offset spatula by just bringing the top lip of frosting into the middle of the cake
now I'm just giving the cake stand a little clean before I do my piping okay that is looking pretty
good now let's fill our piping bags so for my rosettes today I'm using a 1M star tip and I'm
just placing that into my Piping Bag which I have pre-cut a little hole into and then
I'm just turning it out onto my hands and then just filling it with my cream cheese frosting
now to pipe my rosettes I'm just following the shape of a small e now I did need an extra
half a batch of cream cheese frosting for this design because of how much piping there is but
if you're not planning to do this much piping then the one batch will be more than enough
okay and there it is my beautiful cream cheese rosette red velvet cake is all
done this cake has the most Lush crumb to it it is so super soft and the cream
cheese frosting is literally the icing on the cake it goes incredibly well with this cake
mmm so so good the cake is so so soft it literally melts in your
mouth if you try out this cake then don't forget to leave a review on my
blog I love hearing from you guys and I'll see you in the next video