Homemade red velvet cake with cream cheese frosting
red food coloring (gel)
185+75 g + for icing
light brown sugar
apple cider vinegar
Step by step
Place the butter and sugar in the bowl of the stand mixer. Turn the Speed Control Lever to 6 and beat until the mixture is fluffy and light.
Add the eggs and continue mixing on speed 6.
Add the food coloring to the buttermilk and mix it. Add it to the bowl.
In another bowl, mix flour, baking soda, salt and cocoa powder.
Add half of the dry ingredients as well as the apple cider vinegar to the bowl with wet ingredients and mix on speed 2 for 30 seconds. Add the rest of the dry ingredients and continue mixing for another minute on speed 2.
Pour the cake dough in a 24 cm cake tin and bake for 35 minutes on 170°C.
To make the frosting, put the butter and ream cheese into the bowl of a stand mixer. Attach the Flat Beater and mix for one minute on speed 8. Attach the Sifter attachment, change the speed to 4 and sift the icing sugar into the bowl.
Cut the cake lengthwise down the middle.
Place 1 cake layer on your cake stand or serving plate. Evenly cover it with frosting. Top with second cake layer and spread remaining frosting all over the top.