Red Velvet Cake

This cake has 3 gorgeous layers of decadent cake and smooth velvety cream cheese frosting!

Ingredients:

Red Velvet cake (For 3 layers 8-inch)

3/4 cup butter

1 3/4 cup sugar

3 eggs

3 tsp vanilla extract

3 tbsp cocoa powder

3 3/4 cup flour

1 1/2 tsp baking soda

1 1/2 cup buttermilk

1 1/2 tbsp vinegar

Red food coloring

Cream cheese frosting:

200g unsalted butter

100g cream cheese (cubed not spreadable)

250g powdered sugar

2 tsp vanilla extract

Method:

Red velvet cake:

• Using a hand mixer or stand mixer cream the butter for 2 minutes, then add in the sugar gradually and continue creaming until the sugar is well incorporated, then add in your eggs one at a time. Once the eggs are beaten into the butter sugar mixture, add the vanilla extract and red food coloring

• In a separate bowl sift in the flour, cocoa powder and baking soda.

• In a separate bowl add in the *buttermilk and mix in the 1 1/2 tbsp of vinegar.

• Gradually add the dry ingredients and buttermilk and vinegar mixture to the butter mixture and beat until everything is mixed.

• Bake in a preheated oven for 30-40 mins at 180-200 degree Celsius.

*Buttermilk (as per the recipe measurements)

Mix 1 1/2 cup of milk and 1 1/2 tbsp of vinegar together. Let it sit for 10 mins. Your buttermilk is ready.

Cream cheese frosting:

• Using a stand or hand mixture, beat the softened butter until its pale and doubled in volume, to this add in the softened cream cheese, beat this well until smooth.

• In a separate large bowl sift the powdered sugar.

• Add the sifted powdered sugar 1/4 cup at a time into the butter and cream cheese. Add in the vanilla essence.

• If the frosting seems to soft and not very spreadable, either refrigerate it for 10 mins or add in some more sugar.

• Your cream cheese frosting is ready!

Decorate:

• Let the cakes cool down completely. Then either with a cake leveler or serrated knife level the cake.

• Once the cakes are leveled and cooled. On a cake board, place the first cake layer and some frosting, spread the frosting and repeat, then add in the third and final layer.

• Do a crumb coat and refrigerate for 15-20 mins.

• Now frost the entire cake.

• Make crumbs with the leftover cake that you had left from the leveling. Spread some of the crumbs at the bottom half of the cake and on the edges on the top face of the cake.

• To make cake pops, use the leftover crumbs and frosting, combine them in a bowl and make small balls with your hands. Cover the cake pops in either white chocolate and cake crumbs or just cake crumbs and top your cake with them.

The cake is ready! Enjoyy.