RED VELVET LAYER CAKE

I just realized that I hadn’t post Red Velvet cake recipe, though I don’t like it, it’s one of the favorites around me.

The reason I hadn’t post it is because I’ve been trying to improve it and I don’t have pictures if the inside (still don’t have them, but I will).

But…its Christmas season and I think it’s a fantastic moment to share it!

Ingredients: (2 layers, 22.8 cm/9 in. diameter)

Cake:

150 g of granulatedsugar (1.8 oz.)

2 large eggs

1 teaspoon of vanilla extract/paste

84 ml vegetable oil (I used olive oil)

320 g flour (11.3 oz.)

2 tablespoons of pure cocoa powder

255 ml of milk + 1 tablespoon of lemon juice

Red food coloring paste

½ teaspoon baking soda

1 teaspoon white vinegar 

Cheese frosting:

140 g of butter at room temperature (5 oz.)

115 g of cream cheese, chilled (4 oz.)

280 g of icing sugar, sifted (9.9 oz.)

2 teaspoons of vanilla extract/paste

Preheat oven at 170ºC (338ºF) and grease two molds.

Sift the flour and the cocoa, and reserve.

Mix the milk and the lemon juice and leave it for 5 minutes.

Beat the eggs with the sugar and vanilla extract. Add the oil and mix.

Add half of the flour and cocoa and integrate it, next pour the milk+lemon juice and mix.

Add the rest of flour and cocoa.

Add the coloring until getting the perfect red.

Finally, mix the soda with the vinegar and when it’s bubbling add it to the mixture.

Distribute the batter between both molds and bake them for 35 minutes, or until a toothpick comes out clean.

Take the cakes out from the oven, let them on a rack for 5 minutes.

Demold them and place them in the rack until completely cool. Wrap them in plastic film and chill them in the fridge for a few hours, for an easier assembling.

For the frosting.

Put all the ingredients in the bowl. Beat at high speed until fluffy. (Remember covering the bowl, everyone loves Christmas town, but not in their kitchen). Don’t be afraid of beating as much as it’s necessary, it doesn’t get spoiled, it has to be white and increase its volume.

To assemble the cake.

First of all, cut those annoying “little mountains” of the layers so the get as flat as possible. You can grind the remains and use it for decoration.

Spread approximately a third of the frosting between both layers and use the rest to cover the cake. 

A tip to get a better result, it’s to put several layers of frosting and chilling before putting next.

I promise I’m preparing a complete tutorial of cake assembling, but I want it to be perfect and it’ll take a while :)