Red Velvet Cake with Cream Cheese Frosting

Yield: 2 round 9 pans Ingredients: For Red Velvet Cake: 1 cups (250g) Cup4Cup flour tsp (4g) salt cup (20g) cocoa powder 1 cup (300g) sugar 1 1/2 cup (330g) oil 1 cup (240mL) buttermilk 2 large eggs 1 tsp (1 g) vanilla extract 1/4 tsp (1 g) red food dye powder or 1/2 tsp red gel-paste food dye 1 tsp (7.5g) baking soda 2 tsp (10g) vinegar For Cream Cheese Frosting: 8 ounces (227g) cream cheese 8 ounces (227g) mascarpone 1 tsp vanilla extract 1 cup (115g) powdered sugar 1 cups heavy cream

Method of Preparation:

For Red Velvet Cake:

Heat oven to 350. Generously butter two 9-by-2-inch round cake pans. Sprinkle with a little Cup4Cup, and tap out the excess; set aside. In a medium bowl, whisk together flour, salt, and cocoa; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food dye and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed. 3. In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Make sure to use a offset spatula to smooth down the batter into the pan. 4. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely. 1.

For Cream Cheese Frosting:

1. Whisk/beat the two cheeses together with the vanilla. 2. Whisk/beat in the powdered sugar and 1 cup cream until light and fluffy. 3. Frost the cooled cake with the frosting.