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Red velvet layer cake

Moist , delicious red velvet cake with some beautiful cream cheese frosting !
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Ingredients
  

For the cake

  • 312 grams or 2 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 24 grams or 2 tablespoons cocoa powder
  • 1 tsp salt
  • 300 grams or 1 1/2 cups granulated sugar
  • 240 ml or 1 cup buttermilk at room temperature
  • 2 eggs at room temperature
  • 180 ml or 3/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 1 tsp or few drops red gel food colouring

For the cream cheese frosting

  • 200 grams or about 1 cup cream cheese
  • 350 grams or 3 1/2 cups icing sugar
  • 50 grams or about 1/4 cup unsalted butter
  • 1 tsp vanilla extract

Instructions
 

To make the cake

  • Preheat your oven to 160 C / 325 F. Butter and flour a 8 inch square pan , cover the bottom with parchment paper.
  • In a bowl, whisk together the flour, soda , salt and cocoa. Keep aside.
  • In another bowl , whisk together the sugar , eggs , oil , buttermilk and vanilla.
  • Add to the liquid mixture , the vinegar and food colour.
  • Whisk in the liquid mixture into the dry ingredients until smooth.
  • Pour batter into the prepared pan and bake for 45- 48 minutes until the cake springs back when touched or a toothpick inserted in the centre comes out clean.
  • Cool in pan for 10 minutes and unmould to cool completely before slicing.

To make the cream cheese frosting

  • Melt the butter and let come to room temperature.
  • In a large bowl , sift the sugar .
  • Beat the sugar with the cream cheese and vanilla until smooth.
  • Continue beating while adding the butter little by little.
  • Beat until desired consistency.

To assemble

  • Level or cut off any dome off the cake with a serrated knife. Save the scraps for decoration if you wish.
  • Slice the cake into two or three layers.
  • Spread about half a cup or less of frosting on one layer , top with another , press gently and continue with all layers.

Notes

You can bake this recipe in two 8 inch pans (for 32-35 minutes at 180 c) or two 7 inch pans (for 35 - 38 minutes at 180 C) or make 18 cupcakes . You can also half the recipe and bake accordingly.
I used 4 drops of Americolor red red gel food colouring.
You can make your own buttermilk by adding one tablespoon vinegar to a scant one cup milk and let it stand for 5 minutes before using. You can also use 1/2 cup curd and 1/2 cup water for one cup buttermilk.
You can try using less sugar for the icing , but I find atleast 3 cups needed for a good consistency.
Keep this cake refrigerated once assembled , and bring to room temperature before serving. It stays good for 2-3 days .