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Red Velvet Cake

Used Half the food coloring than other recipes and No cocoa powder added in my Red Velvet Cake recipe. I know you will ask why?
because cocoa powder makes the red color dark maroon so you end up adding a ton of food color, It also gives brown patches.
We eat chocolate cake, we eat vanilla cake, the main point of making Red velvet cake is the beautiful Red color of this cake And I want my red velvet cake to be smooth ruby red without extra food coloring. 
So I made the base cake vanilla instead of chocolate cake. 
I've tried both and I prefer this way. The color is way more vibrant.
My amazing cream cheese frosting recipe is enough to bring out the flavor.
If you still want the chocolate flavor then add a little bit of chocolate essence. Try this new recipe for a soft moist great tasting vibrant red velvet cake.



1 3/4  cups (200g)all-purpose flour
3 Tbsp(25g) cornstarch
1 Tsp (5g) baking soda
1/2 Tsp (3g) salt
3/4 cup (180g) sugar
4 medium (197g)eggs
3/4 cup (160g) oil (sunflower, canola)
2tbsp (30g) lemon juice
2 tsp (10g) vanilla extract
1/2 cup (100g) milk, room temperature
1- 2 Tsp red food coloring oil base(or as needed)

Cream Cheese Frosting
350g cream cheese, cold
160g butter, room temperature
1 tsp (5g) vanilla extract
1 3/4 cup (215g) powdered sugar (sifted)

For glaze
whipped cream 200g (3/4cup)
icing sugar (10g )2 tbsp

1. Preheat oven to (150C)300F. Line two 7" round cake pans with parchment paper. 
2. In a large bowl sift together the flour, baking soda and cornstarch whisk and sift to combine very well.
3. In another bowl mix eggs with sugar, salt until frothy and pale then Mix in, vanilla extract, oil, then milk. Place the bowl over another bowl of hot water until the mixture reaches 39°C.
4.Incorporate flour mixture in three addition. Make sure not to over mix. 
5. Gradually add red food coloring until the desired color is reached. 
6. Pour the batter evenly into the parchment paper lined pans. 
7. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. 
8. Let pans cool on a cooling rack for 10 minutes. 
9. Remove the cakes from the pan and let them cool completely. 
10. Prepare the frosting.
 In a bowl add cold cream cheese, room temperature butter vanilla essence and sifted powdered sugar. Beat until smooth and fluffy.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces if needed. 
12. Place 1 cake layer on your serving plate. Spread evenly with 1/4" of frosting. Add the second layer of cake. spread a thin layer frosting on top and sides of the cake to seal the crumbs then refrigerate to firm up about 30 mins.
13. gradually spread rest of the frosting and smooth out the surface as neatly as possible. then refrigerate again.
14. beat whipped cream and icing sugar around 50%. slowly pour on top till drips from the side. you can keep it dripped half way or cover the whole cake.
The cake is ready to serve. 
15. The leftover frosted cake can be covered and refrigerated for up to a week. 



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