Red velvet cake with cream cheese frosting

Recipe source - Cake  Sally's baking addiction and Frosting Joy of baking.

The cake in the above pic is half of this recipe.

Ingredients (Serves 12-15)

Cake flour – 3 cup/ 380 gm  ( see notes for substitution )

Cocoa powder – 2 tablespoons 

Baking soda –1 tsp 

Salt – 2 tsp 

Softened butter – 110 gm/ 1/2 cup 

Granulated sugar – 400 gm/ 2 cups 

Egg –4 large (separated) 

Flavourless oil – 240 ml/1 cup 

Buttermilk – 240 ml/ ½ cup 

Red gel food colour – 2 tsp 

White vinegar – 1 tsp 

Vanilla extract – 1 tsp 

Method 

Sift flour, cocoa powder, baking soda and salt together into a bowl. 

In a cup measure buttermilk and add gel food colour to it and give it a good mix and keep it aside. 

Beat the egg whites until soft peaks are formed and keep it aside.

In another bowl beat butter and sugar until creamy and fluffy. 

Add in oil, egg yolks, white vinegar, vanilla extract and beat again. 

Add in half of the sifted ingredients and fold in followed by buttermilk. Gently fold in. 

Add in the rest of the dry ingredients and fold in. 

Finally add the beaten egg whites and gently fold in. 

Pour the batter equally  into two 9 inch cake pan (greased) and bake it in a preheated oven at 180 degree C for 20 -25 minutes or until a tooth pick inserted comes out clean. 

Let the cake cool completely. 

 

Cream cheese frosting 

Cream cheese – 270 gm 

Mascarpone cheese – 270 gm 

Whipping cream/ double cream – 1 3/4 cup /350 ml 

Vanilla extract – 2 tsp 

Icing sugar – 1 1/4 cup/ 120 gms 

 

Method 

Beat cream cheese and mascarpone in a bowl until mixed. 

Add whipping cream, icing sugar and vanilla extract and beat until creamy. 

Assembling 

Place one layer of cake on a cake board and spread the cream cheese frosting  evenly on top. 

Place the second layer on top and spread the frosting evenly and decorate the cake as you like. 

   

Notes

cake flour substitute - From 1 cup of plain flour, replace 2 tablespoons of plain flour with 2 tablespoons of cornflour .