Red Velvet Cake

Red Velvet Cake is a delicious dessert that requires a few steps to prepare.
Firstly, preheat the oven to 165°C and prepare 3 cake tins lined with baking paper. I used spring form size 19 -3 layers and spring form size 21 -2 layers.

In a large bowl, mix all the dry ingredients: sifted flour, baking powder, baking soda(bicarbonate of soda), salt, cornflour, and cacao. Set aside.

In another bowl, beat room temperature butter with powdered sugar until well mixed, then start adding room temperature eggs one at a time, whisking well between each egg until it is fully incorporated into the butter mixture. Add vegetable oil. The mixture should be smooth and silky. Add vanilla extract.

To create the signature red color, add 1 tsp of gel food coloring, if not available then 2 tsp of liquid food coloring will be needed. Add 1 tsp of vinegar.

Now, we will add the flour mixture and buttermilk in three stages. Note: Do not overmix a batter with a mixer. Do not mix the flour for too long to achieve soft, tender, silky cakes.

Divide the batter evenly into 3 baking pans. Bake in the middle rack without convection at 35-40 minutes.
Check to see if the cakes are springy and the toothpick comes out clean.

Take it out of the oven, leave it for 15 minutes, then remove it from the pan.

Cut off the top of each cake layer. Keep the crumbs aside for decorating the future cake.
It is better to bake the cakes in the evening, cut off the tops, and let the crumbs dry overnight. In the morning, you can decorate the cake. Wrap each cake layer in plastic wrap and leave it in the refrigerator for at least 2 hours, or overnight.

Let's make the frosting. Whip cold cream with powdered sugar and add cream cheese. Add vanilla essence.