Red Velvet cake with Cream Cheese Frosting

Red Velvet cake is a delicious flavored cake with a mild chocolate flavor. .Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring. It’s a much lighter chocolate cake with a tangy note from the cream cheese frosting.
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This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or natural red food coloring made from beets. 

Ingredients required in this recipe are :
For the cake(7 inches):
  • Buttermilk- 1/2 Cup ( Mix 1/2 cup milk with1 tsp vinegar)
  • Flour- 1 1/4 Cup.
  • Cocoa powder-1 Teaspoon.
  • Baking soda-1/2 Teaspoon.
  • Salt-1/4 Teaspoon.
  • Powdered Sugar-1 Cup.
  • Un salted Butter-60 gms (1/4 cup)at room temperature.
  • Eggs- 2 numbers at room temperature.
  • Vanilla essence - 1 Teaspoon.
  • Oil-1/4 Cup.
  • Red liquid Colour- 1/2 Teaspoon.
For frosting :
  • Whipping Cream- 1 Cup.
  • Cream Cheese-100 gms, at room temperature.
  • Icing sugar-1/2 cup.
  • Unsalted Butter-80 gms at room temperature.
  • Vanilla Essence- 1 teaspoon.

Method of preparation :
  1. Preheat oven to 180 degrees Celcius. Grease 7-inch cake tin and place a butter paper inside or dust with flour and tap out the excess.
  2. Mix a half cup of milk with a teaspoon of vinegar and set aside for 5 to 10 minutes
  3. In a bowl, sift together the flour, baking soda, salt, and cocoa powder. Keep this aside.
  4. In another large bowl mix butter and sugar. To this add eggs one at a time and beat well.
  5. Add in vanilla essence and oil. 
  6. Mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  7. Add food coloring and mix thoroughly.
  8. Immediately transfer the batter to the prepared cake tin.
  9. Bake for 30-35 minutes in the preheated oven until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
  10. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.
  11. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Keep that cake piece aside to crumble over the finished cake. 

To make the frosting 
  1. Whip the whipping cream in a bowl until stiff peaks form. Keep this aside.
  2.  In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results. Add in vanilla extract. Beat until combined. Add in icing sugar and mix well. Fold in whipped cream and the frosting is ready.
  3. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. Decorate the cake with cake crumbs.
  4. Refrigerate the cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.