Red Velvet Cake with Cream Cheese Frosting

By Cafe Delites · 110 min

Ingredients

Instructions

1. Heat the oven to 350°F (175°C). Lightly grease two 8-inch cake pans and dust them with 1 tablespoon of the sifted cocoa powder.
2. Cream the butter and sugar until light in colour. Add the eggs one at a time, beating well after each.
3. In a smaller bowl, mix the oil, remaining cocoa, red colouring and vanilla until smooth. Stir this colour mixture and the vinegar into the creamed mixture.
4. Sift together the flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet mixture and mix well. Repeat with the rest of the dry ingredients and buttermilk.
5. Divide the batter between the two prepared pans and bake for about 25 to 30 minutes, until a toothpick inserted in the centre comes out clean. Cool completely on a wire rack.
6. Beat the cream cheese, butter and vanilla until smooth and lighter in colour, about 3 to 4 minutes.
7. Beat in the icing sugar until light and fluffy. If too thin, add more icing sugar and beat again until the desired consistency. If using, mix in the lemon juice.
8. Put one cake, flat-side down, on a serving plate. Trim the domed top so it is flat. Spread about 1 1/2 to 2 cups of frosting evenly over the top.
9. Place the second layer on top and use the remaining frosting to cover the top and sides.
10. Crumble the trimmed cake pieces to decorate.

Summarized from Cafe Delites's video. Watch it for the details.

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