Professional Red Velvet Cake Recipe

Ingredients:

• 1 & 3/4 cups of cake flour
• 1 cup of granulated white sugar
• 1/2 cup of vegetable oil
• 3/4 cup of buttermilk
• 2 large eggs
• 1 & 1/2 tablespoons of cocoa powder
• 1 tablespoon of gel red food coloring
• 1 teaspoon of baking soda
• 2 teaspoons of vanilla extract
• 1 teaspoon of white vinegar
• 1/2 teaspoon of salt

Instructions:

1. In a large mixing bowl, combine sugar and vegetable oil. Add vanilla extract and eggs, mixing until well incorporated.
2. Stir in buttermilk, followed by red food coloring. Sift in cake flour, baking soda, cocoa powder, and salt. Mix until the batter is smooth and all ingredients are fully combined.
3. Gently stir in white vinegar. Line an 8-inch square cake pan with parchment paper and grease the sides with butter or oil. Pour the batter into the prepared pan.
4. Bake in a preheated oven at 160 degrees Celsius for approximately 50 minutes, or until the cake is fully baked. Allow the cake to cool completely before frosting.
5. Once cooled, trim the top of the cake and remove the edges. Cut the cake in half horizontally, then cut each half into two layers, resulting in a total of four layers.
6. Prepare the frosting by whipping together cold heavy cream, icing sugar, and vanilla extract in a large bowl until thick.
7. Frost the cooled cake with the whipped cream frosting, then sprinkle cake crumbs on top for a finishing touch. (To make the crumbs, use the trimmed top of the cake or the removed edges.)

Note: The process of making red velvet cake is precise, and any deviation can affect the outcome. It’s crucial not to substitute or omit any ingredients listed above, especially buttermilk and vinegar, as they play essential roles in achieving the desired texture and flavor.

Whipped Cream Frosting:

• 1/2 cup of cold heavy cream
• 3 tablespoons of icing sugar
• 1 teaspoon of vanilla extract

Combine all three ingredients in a large bowl and beat until thick. Ensure the heavy cream is extremely cold for optimal results.