Red Velvet Cake

RED VELVET Cake😊
By : Shabna Shameer
Ingredients,
Makes about 10-12 serving cake butter
2 2/3 cups (310g) cake flour
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1/2 cup 113g) unsalted butter,room temperature
1 1/2 cup(300g) suger
2 eggs
1 cup (220g) veg oil
1 tsp (5ml) white vinegar
2 tsp (10g) vanila extract
1 cup (240g) butter milk, room temperature
1-2 oz (30g) red food coloring gel

Cream cheese frosting
17 oz (500g) cream cheese,room temperature
1 1/3 cup (300g) heavy whipping cream, chilled
1 tsp vanilla extract
1 1/4 cup (156g) powdered sugar

Directions
Preheat oven to 350F (180c). Grease with butter and dust with flour two 9 inch (23cm) round cake pans. In a large bowl sift together the flour,cocoa powder,baking soda and salt and whisk to combine.
In another bowl mix butter withsugarr until combined incorporate eggs one at a time. Mix oil, vinegar, vanilla extract and butter milk.
Incorporate flour mixture until well combined.
Gradually add red food coloring until the desired color is reached.
Pour the butter evenly into the prepare pans. Bake for about 30 minutes until a tooth pick inserted into the center comes out clean. Let pans cool on a cooling rack for 10 minutes.
Remove the cake cream from the pan and let them cool completely.

Prepare the forsting. In a bowl sift the powdered suger. Beat the cream cheese with powdered suger and vanila extract until smooth.
In another bowl whip the cream until stiff peaks form. Gradually fold into the cteam cheese mixture until well combined.

Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of forsting. Add the second layer of cake.
Gradually spread the remaining frosting on top and sides of cake.
Decorate the cake with remained cake crumbs if desired.
The cake is ready to serve.
The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.