Cream Cheese Frosting (Double to fully frost cake):
4 ounce (113 g.) unsalted butter
8 oz. (225 g.) cream cheese
4-6 c. (500-750 g.) powdered sugar
1 tsp vanilla
How to make Red Velvet Cake
Step 1: Combine the flour, salt, and cocoa powder in a medium bowl. Set aside.
Step 2: Prepare the oven. Preheat it to 350 degrees. Using a baking spray, grease two 9-inch round baking pans. If desired, line the pans with parchment paper and set them aside.
Step 3: In a stand mixer, cream the butter and sugar for about 4 minutes at high speed until fluffy and beginning to look white. Add the sour cream and mix for a minute more. Now, add the oil and mix further.
Step 4: Add the eggs in the mixer a piece at a time, beating well every after each addition. Add the buttermilk followed by the vinegar and vanilla. Mix again until well blended. Then, add the food colouring until you reached your desired colour. Decrease the speed and add the flour mixture into the batter.
Step 5: Whisk the baking soda and soda. Gently fold this into the cake batter, scraping down the sides of the mixing bowl.
Step 6: Between the two prepared pans, evenly divide the batter. To release the bubbles, tap the pan on the countertop. Place the pans in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 7: Remove from the oven when done and allow the cakes to sit for about 10 to 15 minutes in the pans. Invert the cakes on a wire rack, lifting off the pan.
Step 8: Wrap the cakes in plastic paper once they have cooled completely. Keep the cakes in the fridge for at least an hour or overnight.
Cream Cheese Frosting:
Step 9: Combine the cream cheese with butter and vanilla until creamy. You can use a mixer to do this if desired.
Step 10: Slowly sieve in the powdered sugar. Mix well until smooth.
To assemble the Cake:
Step 11: On a serving platter, put the first cake layer. Over the cake, spread about 1 1/2 cup of cream cheese frosting. Put the second cake layer on top and frost again. On the top and sides of the cake, frost the rest of the frosting. If desired, garnish the cake with candied cranberries.
Nutrition Facts:
Calories: 827.8kcal (41%)| Carbohydrates: 104.44g (35%)| Protein: 8.29g (17%)| Fat: 43.32g (67%)| Saturated Fat: 17.12g (107%)| Cholesterol: 117.44mg (39%)| Sodium: 377.71mg (16%)| Potassium: 160.76mg (5%)| Fiber: 1.25g (5%)| Sugar: 79.46g (88%)| Vitamin A: 854.94IU (17%)| Vitamin C: 0.1mg| Calcium: 79.46mg (8%)| Iron: 0.81mg (5%)
