Red Velvet Cake
Cake Flour 700 gm
Sugar 300 gm
Cocoa Powder (unsweetened) 45 gm
Baking Soda 5 gm
Salt 3 gm
Butter (cubes) 125 gm
Buttermilk 250 ml
Canola Oil 180 ml
Food Colour (red) 15 gm
Pure Vanilla Extract 15 ml
For Cream Cheese Frosting: Cream Cheese 250 gm
Butter (softened) 180 gm
Powdered Sugar 1 kg
Pure Vanilla Extract 10 gm
Preheat oven to 350 degrees. In a standing mixer, stir together flour, sugar, cocoa powder, baking soda and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs. In a small bowl, whisk together eggs, buttermilk, oil, red food colouring and vanilla. Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed. Take a spatula and scrape the sides of the bowl. Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula. Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers. Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.
In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy for about 3-5 minutes. If using a kitchen aid mixer, use the whisk attachment. Add powdered sugar and mix until creamy.
If using a vanilla bean, split vanilla bean in half and use the tip of the knife to scrape the vanilla bean paste from each side of the vanilla bean pod. If using vanilla extract, add to frosting and stir until combined.
Spread on cooled red velvet cake. Cover tightly.
(Courtesy: Chef Vaibhav Bhargava at The Drunken Botanist, Gurugram)