Red velvet cake recipe

Ingredients for red velvet cake recipe

Cake :-

• All purpose flour / Maida - 2 1/2 cups (350 grams)
• Baking soda - 1 teaspoon
• Unsweetened cocoa powder - 2 tablespoons (13 grams) 
• Salt - 1/2 teaspoon
• Sugar - 2 1/2 cup (430 grams)
• Eggs - 4
• Vegetable or canola oil - 1 cup (250 ml)
• Vanilla extract - 21/2 teaspoon
• Red food coloring - 2 tablespoons
• Buttermilk - 1 cup (250 grams)
• White distilled vinegar - 1 1/2 teaspoon
• Unsalted butter - 200 grams
• Cornstarch - 1/4 cup (40 grams)

Frosting :-

• Unsalted butter, softened - 230 grams
• Vanilla extract - 2 teaspoons
• Powdered sugar,sifted - 4 cups (500 grams ) 
• Pinch of salt
• 16 oz. full-fat block cream cheese - 450 grams

Process

Making dough for red velvet cake :-

• Preheat oven to 180°C/350°F. Grease and flour two 8 inches round cake pans and line the base of the pan with a round piece of parchment paper.
• In a bowl, sift together all purpose flour, cornstarch, baking soda, cocoa powder and salt. set aside.
• using stand mixer with the paddle attachment, beat along  butter and sugar on medium speed till lightweight and soft, 3-4 minutes. Scrape down the sides and base of the bowl as necessary. Add oil, eggs one by one, mixing properly among every addition. Add vanilla and vinegar and beat till combined. Add red food coloring, till favored shade is reached. With the mixer on  medium speed, add half of the dry substances and beat simply until mixed. Add buttermilk, followed by the rest of the dry ingredients. Do not over mix.
• Divide batter equally among pans. Bake for 30-35 mins or till a toothpick inserted into the middle comes out easy.  Allow cakes to cool inside the pan on a wire rack till they are simple to handle, then take away from pan and  permit to cool absolutely on a wire rack.

Make the frosting :- 

• In the bowl of an electrical  mixer fitted with the paddle attachment, beat  cream cheese and butter on medium-high speed  till smooth and creamy, 1-2 mins. Add sugar in 2 additions, beating nicely after each addition until smooth. Add vanilla and salt and keep beating until smooth and fluffy.

Assembling the cake :-

• Set one layer on a plate with the flat side facing up ( or, if your cake rose an excessive amount of, cut its rounded top with a knife to make it flat). Evenly spread a thick layer of the frosting over the cake to the edge. Top with the another cake layer, rounded side up. Spread the final frosting over the top and sides of the cake. 
• Refrigerate cake for as a minimum 35-60 mins before slicing. This helps the cake hold its shape when slicing.
• Finally yummy red velvet cake is ready to eat!