Baking Red Velvet Cake with Cream Cheese Buttercream - soft and moist cake with delicious frosting!

Baking Red Velvet Cake with Cream Cheese Buttercream - I baked this for mother's day and glad it turned out great with pretty roses on top of it. This cake is soft and velvety and the cream cheese frosting made it really perfect. #bakingredvelvetcake #redvelvetcake #redvelvetcakerecipe

RED VELVET CAKE with CREAM CHEESE BUTTERCREAM

Ingredients:
2 1/4 cups cake flour
2 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter
1 1/2 cups sugar
2 eggs
50 ml red food colouring
1 tsp vanilla extract
1 tbsp vinegar
1 cup buttermilk

Cream Cheese Buttercream:
168 g cream cheese
112 g unsalted butter
285 g icing sugar
3/4 tbsp lemon juice
3/4 tsp vanilla extract

Method:
1. Pre-heat oven to 150 degrees Celsius convection or 170 degrees Celsius conventional.
2. In a bowl, sift flour and cocoa powder. Add in baking soda and salt. Whish together, then set aside.
3. In a larger bowl, cream butter and sugar.
4. Add eggs, one at a time. Mix until smooth.
5. Add red food colouring, vanilla extract and vinegar. Mix well.
6. Gradually add flour mixture, alternate it with a cup of buttermilk. Mix thoroughly.
7. Pour equally into two 16 cm round pans.
8. Bake for 45 minutes at 150 degrees Celsius convection or 170 degrees Celsius conventional oven.
9. Let cakes cool down completely.
10. Cut dome top of the cakes. Set aside.
11. Prepare buttercream by mixing all the ingredients until fine and smooth.
12. Top a third of the buttercream on one cake.
13. Place the other cake on top, then cover everything with buttercream.
14. Decorate top with cake crumbs and two roses.
15. Slice and serve. Enjoy!