RED VELVET CAKE RECIPE WITH CREAM CHEESE FROSTING

Hi guys hope you are good today I'm gonna tell you how to make red velvet cake. 

This is moist, and you're gonna love how we make the ultimate cream cheese frosting. You'll need to preheat your oven to 350 degrees Fahrenheit, then grease two nine-inch cake pans with butter. Also, to keep the cakes from sticking to the pans, I also like to dust with a little bit of flour and make sure to tap out the excess. Once you have your cake pans buttered and floured, set those aside until you're ready to use them. This quick prep will ensure that the cakes release easily. Now make the cake batter. Combine two and a half cups of all purpose flour, two tablespoons of unsweetened cocoa, a teaspoon of baking soda, and half a teaspoon of salt. Quickly whisk those together just until they're combined. Now, we're gonna sift the dry ingredients to make sure everything is really well blended. Sifting also ensures that your cake crumb is soft and fluffy Set aside the dry ingredients. Now in large mixing bowl, combine one half cup or one stick of unsalted butter and one and a half cups of sugar. Cream those together with an electric mixer. It takes a minute or two for the butter and sugar to come together, and you just wanna keep mixing until the sugar is moistened with the butter, and it has a powdery snowy consistency. You'll need two room-temperature eggs. Add those one at a time, beating well with each addition. Once the eggs are well incorporated, add two teaspoons of vanilla extract, Quickly blend in that vanilla. Now with the mixer on, add three fourths cup of vegetable oil, or you can use a light olive oil. I have one cup of room temperature low-fat buttermilk. And into that, I'm gonna stir in one teaspoon of white vinegar. The buttermilk and vinegar mixture adds great moisture to the cake and activates the baking soda so you end up with a very fluffy cake. Add the buttermilk mixture, and blend until smooth and well-incorporated. Now add your dry ingredients all at once, and with the mixer on low speed, stir until well blended. Stop mixing once it's evenly moist and you no longer see any dry streaks of flour. Also make sure to scrape down the bowl while you're mixing to catch any pockets of flour. Now last but not least, we're gonna turn this into a red velvet cake batter. To make it that classic red color, I highly recommend using a gel food coloring.This is the one that I'm using, All you need is half a teaspoon, and a little bit goes a long way. You could even use less food coloring if you wanted to, just add it to your preference using the mixer on low speed, mix until the color is well incorporated into the batter, scraping down the bowl as needed. Once the batter is uniform in color, you're gonna transfer it, and divide it evenly between your prepared cake pans. My best tip for getting even cake layers is to use a digital kitchen scale. exactly how much batter you've poured into each cake pan. And make sure to get every last drop of that yummy red velvet cake batter. Now use your spatula to spread the batter evenly into the pans, and we're gonna transfer that and bake in a preheated oven at 350 degrees Fahrenheit for about 30 minutes. insert a toothpick into the center of the cake, and it should come out clean. Once the layers are out of the oven, let them rest in their pans for about 20 minutes. Run a thin spatula or knife around the edges of the cake to loosen them from the pans. Now carefully invert the cake onto a wire rack. Sometimes you need to give the pan a little tap for it to slide out, but normally, they slide out easily. Once your layers are on your rack, you wanna set those aside and let them cool completely to room temperature before adding the frosting and assembling your cake. To make cream cheese frosting, you'll need one and a half cups of unsalted softened butter. Make sure you do not over-soften your ingredients. This has been at room temperature for about an hour and a half, and you can see that you can indent it slightly with your finger, but it should still be a little bit cool to the touch. Add that butter in pieces to a large mixing bowl, and use an electric mixer to beat that on high speed for about a minute, or until it's smooth and lightened in color. And it's important to scrape down the bowl periodically to make sure you don't have any chunks of butter Now add your softened cream cheese. And again, you wanna use a block style cream cheese and make sure it's not overly softened. The key to having a thick and spreadable cream cheese frosting is to make sure that your ingredients are at the right temperature. Now beat those together on medium-high speed until the cream cheese and butter are well incorporated, scraping down the bowl as needed. Now add one tablespoon of vanilla extract and an eighth of a teaspoon or a generous pinch of salt. Beat those in until well combined. I like to add four cups of powdered sugar, because I think it has the best balance of sweetness. We're gonna add the powdered sugar one cup at a time,and mix on low speed until it's incorporated. Once all of the powdered sugar is in, kick the mixer up to high speed and continue beating for another two to three minutes or until the frosting is whipped, thick, and spreadable our frosting is ready, and our cake is now at room temperature so it's time to assemble. Place that first cake layer onto a serving platter, and we're gonna add a generous amount of frosting over the top.I love a thick layer of frosting between my cake layer, so I'm using about a third of the frosting Spread that evenly to the edges of the cake. Now top that with your second cake layer. And I like to place it upside down so that you have the smoothest, most even surface for the top. Now we're gonna crumb coat the cake, which means that you're gonna apply a thin layer of frosting all the way around the cake. Crumb coating glues the crumbs down and seals in the moisture of the cake. Once you've finished with an even crumb coat, add a little bit more frosting to the top and sides until it's evenly coated. I love using  offset spatula for this purpose it makes frosting your cake so much easier, Once you're satisfied with your frosted cake, wipe the base of the cake platter with a paper towel. Now transfer the remaining frosting into a piping bag, fitted with a large open star tip. We're gonna use the rest of this cream cheese frosting to pipe puffs over the top of the cake. And because the frosting has been out for a little bit, and I'd like it to firm up, I'm gonna put this into the refrigerator we're gonna pipe that chilled frosting over the top. Add little rosettes or puffs over the edges of the cake. Before cutting into this, I like to refrigerate it for about an hour. This will firm up the frosting slightly and just make it much easier to slice. wow its so moist and fluffy.i am recommending you this recipe it is the best also let me know in comment-box and don't forget to share it with your family and friends,Have a nice day.

H