red velvet cake

How To Make red velvet cake

• 1

  CAKE:
• 2

  Preheat oven to 350ºF. Grease and flour 2 8x3-inch round cake pans; set aside.
• 3

  In a large bowl, sift flour, cocoa powder, baking soda, and salt. Whisk well and set aside.
• 4

  In a measuring cup, add buttermilk, vinegar, and gel coloring; stir to combine and set aside.
• 5

  In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes, scraping the sides and the bottom of the bowl.
• 6

  Add eggs, one at a time, mixing well between each addition.
• 7

  While the machine is running, add vanilla extract and process for 30 seconds. Gradually pour in grapeseed oil and process until blended.
• 8

  Add half dry ingredients and half buttermilk mixture. Process on low speed until just combined before adding the remaining dry and wet ingredients. Process until smooth and just combined; clean the sides and the bottom of the bowl.
• 9

  Divide the batter evenly between the prepared cake pans and gently tap them on the counter to dislodge any trapped air bubbles.
• 10

  Transfer to the preheated oven and bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean, rotating halfway through cooking.
• 11

  Remove from the heat and run a knife around the edges to loosen the sides. Let them sit in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
• 12

  Chill the cakes in the fridge for 5 hours or overnight.
• 13

  CREAM CHEESE FROSTING:
• 14

  In the bowl of a stand mixer, add cream cheese, and butter. Using the paddle attachment, process on low speed until blended. Increase to high and mix until fluffy, about 5 minutes, scraping the sides and the bottom of the bowl.
• 15

  Add vanilla extract and fine salt; process for 30 seconds.
• 16

  Working in batches, add 1 cup confectioners’ sugar, reduce the speed to low and mix until nicely blended before adding more, scraping the sides and bottom of the bowl as needed.
• 17

  Increase speed to medium-high and process for 2 minutes or until fluffy.
• 18

  To assemble the cake; If needed, use a large serrated knife to slice a thin layer off the tops of cakes so the surfaces are flat; set aside the remains.
• 19

  Place a cake on a stand and spread the top with frosting, about 1 ½ cups.
• 20

  Place the second cake on top and repeat with the remaining frosting covering top and sides.
• 21

  Smooth out the frosting evenly with an angle spatula or bench scraper.
• 22

  Crumble the cake remains and use them to decorate the cake.
• 23

  Chill cake for 1 hour before slicing.
• 24

  To view this scrumptious classic dessert on YouTube, click on this link >>> https://youtu.be/f2-wqIHsaTo
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