red velvet cake

How To Make red velvet cake

• Step 1
  CAKE:
• Step 2
  Preheat oven to 350ºF. Grease and flour 2 8x3-inch round cake pans; set aside.
• Step 3
  In a large bowl, sift flour, cocoa powder, baking soda, and salt. Whisk well and set aside.
• Step 4
  In a measuring cup, add buttermilk, vinegar, and gel coloring; stir to combine and set aside.
• Step 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.
• Step 6
  Add eggs, one at a time, mixing well between each addition.
• Step 7
  While the machine is running, add vanilla extract and process for 30 seconds. Gradually pour in grapeseed oil and process until blended.
• Step 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.
• Step 9
  Divide the batter evenly between the prepared cake pans and gently tap them on the counter to dislodge any trapped air bubbles.
• Step 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.
• Step 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.
• Step 12
  Chill the cakes in the fridge for 5 hours or overnight.
• Step 13
  CREAM CHEESE FROSTING:
• Step 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.
• Step 15
  Add vanilla extract and fine salt; process for 30 seconds.
• Step 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.
• Step 17
  Increase speed to medium-high and process for 2 minutes or until fluffy.
• Step 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.
• Step 19
  Place a cake on a stand and spread the top with frosting, about 1 ½ cups.
• Step 20
  Place the second cake on top and repeat with the remaining frosting covering top and sides.
• Step 21
  Smooth out the frosting evenly with an angle spatula or bench scraper.
• Step 22
  Crumble the cake remains and use them to decorate the cake.
• Step 23
  Chill cake for 1 hour before slicing.
• Step 24
  To view this scrumptious classic dessert on YouTube, click on this link >>> https://youtu.be/f2-wqIHsaTo
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