Red Velvet Cake is the glory of the bakers in the South for a reason. It is one of the prides of the American pastry kitchen, inspired with glamorous fine grain, deep red hue, and a permanent dampness. Mix it with the sweet tang of cream cheese frosting, and it will become far too delicious to ignore.
2 3/4 cups and 1 tablespoon of strained cake flour,
2 teaspoons of fine salt,
2 teaspoons of baking powder,
1/4 teaspoon of baking soda,
1/4 cup of natural unsweetened cocoa powder,
2 tablespoons of red food color,
1 1/2 tablespoon of water,
2 poles of unsalted butter,
2 cups of granulated sugar,
3 large eggs,
1 1/2 teaspoon of vanilla compost,
1 tablespoon of delicately rubbed orange zest,
1 cup of low fat buttermilk,
1 pound of cream cheese,
1 pound of strained powdered sugar,
And 2 tablespoons of whole milk (if needed)
Heat the oven up to 350°F. Coat 2 round cake pans liberally with butter and flour.
Circulate the dignified salt, flour, baking powder, and baking soda together twice. Broom the cocoa, food color, and water in a small bowl until flatten.
Warm the dignified butter in a large bowl. Use an electric mixer for that. Add 1/4 cup sugar at a time, after each addition, warm about 15 seconds and scrap down the sides of the bowl as necessary, until the mixture become lightened in color and turn fluffy. Add one egg at a time, the vanilla, and the orange zest, after each addition, impulse for 15 seconds. Jangle down the sides of the bowl. Add the red cocoa mixture. Mix until it evenly blended.
Add the flour mixture and the buttermilk on lower speed, start and end with the flour mixture, until it mixed properly. Once all the ingredients are blended, warm the batter 10 to 12 strokes with a spoon.
Share the batter within the cake pans and extent the tops straightaway with the spoon. Bake about 30 minutes. Remove it from the oven. Let the cakes cool in their pans for 10 minutes. Slip a thin knife around the edges and turn down the cakes onto the rack to cool down fully for at least 1 hour.
Warm the butter in a large bowl on medium-high speed for about 30 seconds. Use an electric mixer for that. Add the cream cheese. Continue to warm on medium-high speed until the mixture become fluffy, white, and very smooth. Minimize the speed to low. Add 1 cup powdered sugar at a time. Warm for 30 seconds after each addition until the mixture become fluffy, creamy, and smooth. If the frosting is too hard, warm the milk into it to ease it.
Now you are all set to enjoy the delicious dessert with your valentine.