Red Velvet Cake with cream cheese frosting - Valentine's day special

Ingredients

250 gms all purpose flour

1/2 tsp salt

2 Tbsp cocoa powder

1/2 cup unsalted butter, at room temperature

1 1/2 cup sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

2 Tbsp red food colouring(gel or liquid)

1 tsp distilled white vinegar

1 tsp baking soda

For the cream cheese frosting

227gms cream cheese, at room temperature

227 gms mascarpone cheese, at room temperature

1 tsp vanilla extract

1 cup icing sugar

1 1/2 cup heavy whipping cream(cold)

1 tsp chocolate sprinkles

Method

• Preheat oven to 175 degree. Butter two 9 inch round cake pans and line the base with baking paper and keep aside.
• Sift together the flour, salt and cocoa powder and keep aside.
• Beat the butter until soft for 1-2 minutes using an electric mixer.
• Add the sugar and continue to beat until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Add the vanilla extract and beat well until well combined.
• In a cup whisk the buttermilk with the red food colour.
• Add the flour and buttermilk mixture alternatively to the butter mixture, beating on a low speed.
• In a separate cup mix the baking soda with the vinegar. As soon the mixture starts to fizz, quickly fold this into the cake batter.
• Divide the batter evenly into the two prepared pans. Smooth the top with  a spatula or back of a spoon.
• Bake in the preheated oven for around 25-30 minutes or until a toothpick inserted in the centre of the cake comes out clean.
• Once done allow the cake to cool completely on  wire rack. Once cooled, you can do the desired frosting between the two cakes and on top of the cake on top.
• Here I have done cream cheese frosting and have sprinkled some chocolate sprinkles on top.

For the frosting

• Beat the cream cheese and mascarpone cheese until smooth.
• Add the vanilla extract and icing sugar and beat again until smooth.
• Keeping the mixer on a low speed, gradually add the heavy cream, whip until the frosting is thick enough to spread.You can adjust the amount of sugar and cream until the required consistency is acquired.

Recipe adapted from joyofbaking.com