Red Velvet Cake

Ingredients

¾ c (180 grams) oil

3 large Eggs

½ c (120 ml) buttermilk

2 1/2 c (340 grams) sifted cake flour

1/2 tsp salt

2 tbsp liquid red food coloring

2 tsp water

1 tbsp vinegar

1 1/2 c (300 grams) of granulated white sugar

2 tsp pure vanilla extract

½ c (113 grams) of unsalted butter, at room temperature

½ c (120 grams) sour cream

1 tsp baking soda

3 tbsp (30 grams) of regular or Dutch-processed cocoa powder

Cream Cheese Frosting (Double to fully frost cake)

4-6 c (500-750 grams) of powdered sugar

1 tsp vanilla

8 oz. (225 grams) cream cheese

4 oz. (113 grams) of unsalted butter

PREPARATION:

For the Cake:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to two 9-inch baking pans.

Add cocoa powder, flour, and salt into a mixing bowl. Whisk until well incorporated.

In the bowl of the stand mixer, add sugar and butter. Beat for about 4 minutes or until well blended.

Add sour cream and oil, then beat again for about a minute until well blended.

Gradually add the eggs, then beat every addition until well incorporated.

Add vanilla, buttermilk, and vinegar. Stir until well blended. Stir in the food coloring.

Transfer the flour mixture into the batter together with water and baking soda. Beat until well combined.

Transfer the batter to the prepared pans and spread it evenly. Remove the bubbles.

Place the pans in the preheated oven and bake the batter for about 25 to 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the cakes from the oven and allow them to rest for 10 minutes at room temperature.

Wrap the cakes with plastic, then put them in the fridge for 1 hour or overnight.

For the Cream Cheese Frosting:

Add vanilla, cream cheese, and butter into a mixing bowl. Beat until well blended.

Add the powdered sugar, then whisk until well incorporated.

To Assemble the Cake:

Add a cake over a serving plate, then top it with 1 1/2 cup of the frosting and spread it evenly.

Place the 2nd over the frosting layer. Spread the rest of the frosting on top.

Top the cake with candied cranberries.

Serve and enjoy!

Notes:

Feel free to mix regular milk and lemon juice in exchange for buttermilk.

Check the cakes after 25 minutes and see if they’re done. Make sure not to overcook them.

Place any leftovers in an airtight container, then put them in the fridge.

Enjoy !