Red Velvet Cake

When I saw Oprah Show some times ago with a topic : Famous Cake Shop around America, I was bewitched by Red Velvet Cake from one of the cake shop (sorry, I don't remember its name). The cake was reported wildly delicious!. Well, with the stunning colour and cream cheese frosting...who will say NO to RVC?
Needless to say, I began my search and randomly browsing foodies' websites on net until I found a Red Velvet Cake by martha stewart. The recipe's rating was highly appreciated so I copied it down and started my baking process.
My co-workers and friends who had tested RVC said that it was totally yummy and cream cheese frosting gives a richer taste. Ok guys, I couldn't be more agree with you.
The method is really simple with superb result :D
Dare to try it?...

Red Velvet Cake

2 1/2 cups cake flour (not self-raising)
1/4 cup cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups granulated sugar
1 1/2 cups flavorless oil (I used grape seed oil)
2 large eggs
2 tbsp red food coloring (one 1-ounce bottle)
1 tsp pure vanilla extract
1 cup buttermilk
2 tsp vinegar (white or apple cider)

Preheat oven to 350F.

Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess. Set your pans aside.

In a medium bowl, sift together cake flour, cocoa, baking soda and salt. Set aside your dry ingredients.

In the bowl of a stand mixer, mix the sugar and oil on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined.

Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. Add vinegar to batter, and beat for 10 seconds.

Evenly divide the batter between your prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes.

Transfer to a wire rack to cool in the pans for 10 minutes. Remove cakes from the pans, and return to the rack to cool completely.

Cream Cheese Frosting
(enough to fill and frost a 2 layer 9-inch round cake)

4 ounces (1 stick-115 g) unsalted butter, softened at room temp.
12 ounces (1.5 bars) cream cheese, softened at room temp.
1 1/2 cup confectioners' sugar, sifted (I used 1 cup only)
1 tsp vanilla extract

In the bowl of a stand mixer, beat butter and cream cheese until light and fluffy, about 3 minutes on medium speed. Add sugar and vanilla and beat until combined, about 2 minutes.

Let's Have A slice Of RED velVet Cake

My recommendation: companied with a cup of ESPRESSO from Caswell freshly ground coffee or
Coffee Domba.
and..... PLEASE don't you ever think about your DIET :D... Just leave behind, RelaX and enjoy the RVC....