Crescent Amazing Parlor

Red Velvet Cake (creaming method)

Prep: 35 min Total: 1:45 hour

Cake:

2 ½ cups flour
1 ½ cups (300g) white sugar
1tsp salt
5tbsp coco powder
1tsp baking soda
1tsp cinnamon
3tbsp red food coloring (liquid)
½ cup (120g) butter "unsalted"
2 large eggs
2tbsp vanilla essence
2tbsp lime juice or white vinegar
1 cup butter milk

Cream Cheese Frosting:

4 cups icing sugar
½ cup butter “unsalted”
400 g cream cheese
2tbsp lime juice
2tbsp vanilla essence

Method:
Preheat oven to 350*F (175*C), grease 2 pans with oil and lightly dust with 1tbsp coco powder.

Cream butter and sugar until light and fluffy and add in one egg at a time, when you add one mix and then add the other and mix.

In a small mixing bowl, mix oil, coco powder, red food coloring and vanilla essence until smooth. Stir in color mixture with lime juice or white vinegar through the cream sugar mixture.

Sift flour, baking soda, salt and cinnamon in a separate bowl. Add half the dry ingredients and half the butter milk to the cream mixture and mix well, repeat the process with the other half dry ingredients and butter milk.

Divide the batter among the 2 pans equally and bake for 30 min. After put to cool on a wire rack.

In a mixing bowl, beat together cream cheese, butter and vanilla essence until smooth for 4 min, beat in icing sugar until frosting is light and fluffy, add icing sugar in half cup at a time, and in lime juice and beat for 30 sec.

When the cake is cool, decorate and you’re done.