RED VELVET CAKE

INGREDIENTS

3 cups cake flour (explained this in my video already, however for ease, if not available, 1cup cake flour = 1cup flour -2tbsp flour +2tbsp cornflour)
1 teaspoon baking soda
2 Tablespoons cocoa powder
1/2 teaspoon salt
115gms unsalted butter, room temperature
2 cups granulated sugar
1 cup oil
4 large eggs (or 5 medium sized), room temperature and separated
1 1/2 tbsp vanilla essence
1 teaspoon vinegar
liquid or gel red food color
1 cup buttermilk, room temperature (1cup milk 2tsp lemon juice or vinegar)

Preheat oven to 180°C. Grease two 9" cake pans. Set aside.

Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.

in your mixer, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamy
Add the oil and beat on high for 2 minutes.

Add four egg yolks and the vanilla. (Set the egg whites aside.) Beat on medium-high speed until combined.

Beat in the vinegar and the food coloring-- until you reach your desired color. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. DO NOT OVERMIX.

NOW beat the egg whites until thick and foamy.

FOLD into cake batter with a rubber spatula.

Pour batter into cake pans filling 2/3 of the way full. Bake for 30 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. DO not overbake; your cakes may dry out. Remove from the oven and allow cakes to cool in the pans set on a wire rack. Cool them completely.

CREAM CHEESE FROSTING
16 ounces full-fat cream cheese softened to room temperature (i used philadelphia cheese Blocks)
115g unsalted butter, softened to room temperature
2.5 cups icing' sugar
2-3 Tablespoons (30-45ml) cream
2 teaspoons vanilla essence

In a large bowl beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the icing’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes.

Frost rhe cake in the center and overall.

Slice and serve.