Incredibly Moist Red velvet Cake with Cream Cheese Fluff!

It’s nearly New Years, and I kept thinking what to bake.. and well all I actually wanted was a traditional yummy moist red velvet cake with some fluffy cream cheese frosting. And yes, that’s exactly what I made! This cake is fluffy, soft, moist, creamy and verrryyyy delicious!

The ingredient list might look long, but trust me it’s the easiest cake ever! And loved by all!

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons unsweetened, cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil or canola
  • 2 eggs
  • 1 cup buttermilk (if you don’t have buttermilk, just add 2 tbsp of lemon juice or vinegar to 1 cup milk, mix and leave for 4 min- then use as buttermilk)
  • 2 teaspoons vanilla extract
  • 1-2 tsp red food coloring, more or less depending on how deep you want the color
  • ½ cup plain hot coffee
  • 1 teaspoon white distilled vinegar
  • Whipped Cream Fluff with Cream Cheese –
    • 400 ml Whip Cream
    • 300 g Cream Cheese – I used Philadelphia
    • 1 tbsp vanilla essence
    • 100 g sugar

    METHOD :

    For the Red Velvet Cake –

    1. Preheat oven to 185C.
    2. Generously grease and flour 3 six-inch round cake pans. Set aside.
    3. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
    4. In a large bowl, combine the sugar and vegetable oil.
    5. Mix in the eggs, buttermilk (or the one you prepared), vanilla and red food coloring until combined.
    6. Stir in the coffee and white vinegar.
    7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
    8. Pour the batter evenly into each pan.
    9. Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
    10. Let pans cool on a cooling rack until the pans are warm to the touch.
    11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
    12. Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
    13. Frost the cake with whip cream cheese fluff when the cakes have cooled completely.

    For the Whip Cream Cheese Fluff – 

    1. Whip your cream until soft peaks , add in the sugar and vanilla and mix on high. Then add in the cream cheese and mix on medium for 4 min. Keep in fridge until assembly.

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