RED VELVET CAKE / CREAM CHEESE FROSTING

Red Velvet Cake:

Ingredients: 

1 cup sifted cake flour/ maidha

1/2 teaspoon salt

1/4 cup cocoa powder

1/2 cup unsalted butter, at room temperature

1 cup powdered white sugar

2 large eggs

1 teaspoon pure vanilla extract

4 tbl spoon buttermilk

1 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

Cream Cheese Frosting:

1 cup cream cheese, room temperature

1 cup mascarpone cheese room temperature 

1 cup heavy whipping double cream 

1 teaspoon pure vanilla extract

1 cup powdered sugar

Instructions:

Red Velvet Cake: 

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter and grease the pan and keep aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Pour the batter in pan and Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. 

Cream Cheese Frosting: 

In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to spread. Add more sugar or cream as needed to get the right consistency.

Recipe source - joy of baking