Red Velvet Cake

Ingredients

2 cups +2 tbsp(250gms)Cake Flour

1/2 tsp (2gms)salt

2 tbsps (15gms) regular unsweetened or Dutch processed unsweetened cocoa powder

1/2 cup(113gms)unsalted butter, at room temperature

1-1/2cups(300gms)granulated white sugar

2 large(100gms) eggs,at room temperature

1 tsp (4gms)pure vanilla extract

1 cup(240ml) buttermilk, at room temperature

2 tbsps(22gms)liquid red food coloring

1 tsp (4gms)distilled vinegar

1 tsp baking soda

Cream Cheese Frosting

8 ounces (227gms) cream cheese, at room temperature

8 ounces(227gms) Mascarpone cheese, at room temperature

1 tsp (4gms) pure vanilla extract

1 cup (115gms)Confectioners(icing or powdered) sugar

1-1/4 cups(300ml)cold heavy whipping cream

Method

1. Preheat the oven to 350 degrees F(180 C)and place the oven rack in the center.

2. Butter two 9 inch (23cm) round cake pans and line the bottom with parchment paper.

3. In a bowl, sift the flour with the salt and cocoa powder.

4. In a separate bowl beat the butter until smooth.Add the sugar and beat, on medium high speed, until light and fluffy( about 3 to 4 minutes).Add the eggs, one at a time, beating well after each addition, scrape down the sides and bottom of the bowl as needed.Add the vanilla extract and beat until combined.

5. In a measuring cup, carefully whisk the buttermilk with the red food coloring.With the mixer on low speed, alternately add the flour mixture, with the buttermilk beginning and ending with the flour.

6. In a small cup combine the vinegar and baking soda.Allow the mixture to fizz and then quickly mix or fold into the cake batter.Working quickly, divide the batter evenly between the prepared pans and smooth the top with an offset spatula or the back of the spoon.Bake in the preheated oven for approximately 25 mins or until a toothpick inserted into the center of the cake comes out clean.

Cream Cheese Frosting

In a bowl beat cream cheese and mascarpone cheese until smooth.Add the vanilla extract and confectioner's sugar and beat until smooth and fluffy.

Once the cake cools down to room temperature. Un-mold the cake into a serving dish and then brush the cake with a light sugar syrup and apply the cream cheese frosting.Place the other cake over the one already frosted and then repeat the above process.Decorate the cake with the help of the cream cheese frosting and serve.