♪ Upbeat Music ♪
Red Velvet Cae
2 2/3 cups (310g) cake flour
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cup (300g) sugar
2 eggs, one at a time
1 cup (220g) vegetable oil
1 tsp (5ml) white vinegar
2 tsp (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
Incorporate flour mixture
1- 2 oz (30g) red food coloring gel
Two 9 inch (23 cm) round cake pans, greased with butter and dusted with flour
Pour the butter evenly into each pan
Bake into preheated oven at 350°F (180°C) for 30 minutes until a toothpick inserted into the center of the cake comes out clean.
Let pans cool on a cooling rack for ten minutes
Remove the cakes from the pan and let them cool completely
1 1/4 cup (156g) powdered sugar
17 oz (500g) cream cheese, room temperature
1 tsp (5g) vanilla extract
add the powdered sugar
beat until smooth
1 1/3 cup (300g) heavy whipping cream, chilled
beat until stiff peaks form
gently fold into the cream cheese mixture
Slice a thin layer off the tops of the cakes to create a flat surface
set aside the crumbs for later
add a bit less than half of frosting
decorate with cake crumbs