red velvet cake w/ cream cheese frosting 🍰

Updated at: Thu, 17 Aug 2023 02:56:06 GMT

Step 1

Preheat the oven to 180°C and line two 8” round pans with parchment paper on the bottom. Butter and grease the sides before setting aside.

Step 2

In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a stand mixer fitted with the paddle attachment, beat together the oil and caster sugar until combined. Add in the eggs one at a time, beating until light and fluffy. Add in the vanilla extract and red food colouring. Mix well.

Step 4

In a medium bowl, whisk together the buttermilk and white vinegar. Set aside.

Step 5

Alternate adding the dry ingredients and the buttermilk mixture into the stand mixer, making sure to end with the flour mixture. Do not over mix.

Step 6

Divide the cake batter between the prepared pans. Bake for 25-30 mins or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely before icing.

Step 7

In a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Add in the vanilla extract, salt, and caster sugar. Whip to combine.

Step 8

Place the first cake on a cake board and top with a large dollop of frosting. Using an offset spatula, spread the frosting evenly over the first cake. Place the second cake on top and repeat the process. Use the remaining frosting, to spread across the outside of the cake (you may use a buttercream scraper to further smooth out the edges and produce a clean, butter finished look!). Using a red icing pen, pipe small hearts around the entire outside of the cake. Let the cake set in the fridge for 10 mins before serving. Enjoy! 🎂

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