Red Velvet Cake

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RED VELVET CAKE

Serves 10 to 12
Prep time: 20 mins
Cook time: 30 mins

Ingredients Cake Ingredients Cream Cheese Frosting
2 ½ cups of all-purpose flour 4 cups of powdered sugar
¼ cup of cocoa powder 8 oz. of cream cheese, softened at room temperature
1 ½ cups of granulated sugar 4 tbsp. of unsalted butter, softened at room temperature
2 tsp of baking powder 2 tbsp. of milk
1 tsp baking soda 1 tsp of Vanilla Extract
½ tsp of salt
½ cup (112g) unsalted butter, softened at room temperature
¼ cup vegetable oil
3 eggs
2 tsp of white distilled vinegar
1 cup of buttermilk
Red food colouring
2 tsp Vanilla Extract
  1. Preheat oven to 350 degrees.
  2. Grease 2 x 9” cake pans, line with parchment paper.
  3. Sift flour, cocoa powder, baking powder, baking soda and salt into a large bowl.
  4. In a stand mixer, fitted with the paddle, cream the butter, sugar and vegetable oil together.
  5. Add eggs and vanilla, continuing to cream together until combined.
  6. In a jug, mix the buttermilk, vinegar and enough food colouring to get a deep red colour.
  7. Add the buttermilk mix to the dry ingredients and mix into a smooth batter.
  8. Pour the batter evenly into baking pans, and bake for about 25 minutes, or until cooked through.
  9. Allow to cool in the pans for about 15 minutes, then remove and cool completely on wire racks.
  10. To make the frosting, in a stand mixer, fitted with the paddle, cream together the butter, cream cheese, sugar, vanilla and salt.
  11. Add 1Tbsp of milk at a time until the frosting has creamy consistency.
  12. On a cake stand, carefully slice off a very thin slice off the top of one of the cakes to even out, and add the frosting, spreading evenly.
  13. Place the second cake on top, rounded side down, and frost the top and sides of the entire cake.
  14. Finish with chopped pecans all over the sides of the cake.