Red Velvet Cake
INGREDIENTS:
cake:
- 2 cups (275g) cake flour
- 1/4 cup (22g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (240ml) buttermilk
- 1/4 cup (60ml)vegetable oil
- 2 Tablespoons (30ml) liquid red food coloring or about 1 Tablespoon (15ml) Americolor #119 Red Red color Gel
- 1 teaspoon white vinegar or apple cider vinegar
- 2 teaspoons vanilla
- 1 1/2 cups (300g) sugar
- 1/2 cup (1 stick or 113g) unsalted butter, at room temperature
- 2 large eggs
frosting and finishing:
- Two (8oz - 225g) packages cream cheese, softened
- 1/2 cup (1 stick or 113g) unsalted butter, at room temperature
- 2 1/4 cups (270g) powdered sugar
- 2 teaspoons vanilla extract
- Mix of fresh berries (about 1.5 pounds - 680g). If you're using strawberries, slice them.
METHOD
baking the cake:
- Pre-heat oven to 180°C.
- Grease or butter and flour two 9-inch cake pans (or line the bottom with parchment paper).
- Sift or whisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
- Whisk together buttermilk, vegetable oil, red food colouring, vinegar and vanilla in a medium bowl until well blended. Set aside.
- In a stand mixer bowl (if using a hand electric mixer use a large bowl) beat together sugar and butter in until combined well. Then add one egg at a time into the butter/sugar mixture until everything is well blended.
- Beat in 1/2 of the dry flour mixture and 1/2 of the wet buttermilk mixture until smooth. Repeat with remaining dry and wet mixtures until batter is smooth.
- Pour the batter divided into the two 9-inch cake pans. Scrape the bowl using a rubber spatula to ensure all the batter is used.
- Bake the cakes for about 25-30 minutes or until cake is baked through. Insert a toothpick tester into the center of the cake. If it comes out clean, it's cooked.
- Cool the cakes, then gently turn them over and release them onto cooling racks. Allow cakes to cool completely before frosting.
frosting and finishing the cake:
- In large bowl, add cream cheese, butter, powdered sugar and vanilla. Cream together all the ingredients until smooth and creamy.
- Gently cut each cake in half horizontally to make 4 layers of cake. Then spread about one-fourth of the cream cheese frosting over 1 layer of cake. Layer about 1/4 of the berries over the frosting. Repeat the same steps over the remaining cake layers. Top the final layer with berries.