The recipe for this Red Velvet Layer Cake with Cream Cheese Frosting turned out delicious and it is from this site.
For the cake
Sift together 2 and 2/3 cups all-purpose flour + 1/3 cup cornstarch 1 teaspoon baking soda
2 tablespoons natural unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter softened to room temperature
2 cups granulated sugar
1 cup canola or vegetable oil
4 large eggs at room temperature and separated
1 and 1/2 Tablespoons vanilla
1 teaspoon distilled white vinegar
1/2 tsp Wilton gel red food colouring
1 cup buttermilk at room temperature
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the bowl with a rubber spatula as needed. Add the oil and beat on high for 2 minutes. The butter may look curdled and may not completely combine with the oil, which is okay. Add four egg yolks and the vanilla. Beat the mixture on medium-high speed until combined. Beat in the vinegar and the food colouring until you reach your desired colour.
With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over mix this. Whisk the 4 egg whites until it is thick and foamy on a separate bowl. Fold the egg whites in to the cake batter with a rubber spatula. The batter will be silky and slightly thick. Pour batter into cake pans filling 2/3 of the way full.
Preheat oven to 350°F. Spray or lightly butter two 9x2 (deep dish) cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean.
For a 3 layer cake pour the batter evenly into 3 pans and bake for around 20-24 minutes. Do not over bake, as the cakes may dry out. Remove from the oven and allow the cakes to cool in the pans set on a wire rack.
Cream Cheese Frosting
16 ounces brick style full-fat cream cheese softened to room temperature
1/2 cup unsalted butter softened at room temperature
4 cups confectioners or icing sugar
2 to 3 Tablespoons cream or milk
2 teaspoons vanilla
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet. Since we didn't want lot of frosting on our cake I made half the amount on this recipe for the cream cheese frosting.
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Set these thin pieces of cake aside. Place 1 cake layer on the cake stand or serving plate. Evenly cover the top with frosting. Top the 2nd layer and spread remaining frosting all over the top and sides. Crumble the thin pieces of cake you sliced off in a large bowl. Decorate the sides and top edges of the cake with these crumbs. Slice and serve.
Cover extras up tightly and store at room temperature or in the refrigerator for up to 3 days. Unfrosted cake remains fresh covered tightly at room temperature for 3-4 days. Frosted cakes can stay in the refrigerator for up to 7 days and allow to come to room temperature before serving. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.
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