Red Velvet Cake

Instructions:

1. Prepare for Baking:
   • Preheat your oven to 170°C/150°C fan. Grease or line two 8-inch cake pans.
2. Prepare Cake Batter:
   • Using a stand mixer, beat the unsalted butter and caster sugar until smooth and fluffy.
   • Slowly beat in the eggs to prevent curdling. If curdling occurs, add a little flour to the mixture.
   • In a small bowl, combine the cocoa powder, vanilla extract, and Sugarflair Red Extra food coloring to form a thick, dark paste. Add a little milk if needed to achieve the desired consistency.
   • Add this paste to the butter-sugar mixture and beat until combined.
3. Mix Wet and Dry Ingredients:
   • Reduce the mixer speed and add half of the buttermilk. Then add half of the flour and beat.
   • Repeat the process with the remaining buttermilk and flour.
   • Stir in the white vinegar and baking soda. Beat until well combined and smooth.
4. Bake the Cakes:
   • Divide the batter between the prepared cake pans.
   • Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
   • Once baked, allow the cakes to cool completely on a wire rack.

1. Prepare Cream Cheese Glaze:
   • Cream together room temperature unsalted butter and powdered sugar until smooth.
   • Add heavy cream cheese and vanilla extract. Beat until the mixture is smooth and creamy.
2. Assemble the Cake:
   • Once the cakes are cooled, frost them with the prepared cream cheese glaze between the layers and on top.
3. Additional Tips:
   • For vibrant red coloring, use high-quality Sugarflair Red Extra food coloring.
   • This cake can be frozen for up to three months or refrigerated for up to three days when covered properly.

Enjoy your delicious homemade Red Velvet Cake!