The Best Red Velvet Cake & Cream Cheese Frosting

Ingredients:

For the Cake

• 1 1/2 cup All Purpose Flour

• 1 1/2 cup Sugar

• 1/4 cup Cornstarch

• 1/4 cup Cocoa Powder

• 1/2 tbsp Baking Soda

• 3/4 tsp Baking Powder

• 3/4 tsp Salt

• 2 Eggs

• 3/4 cup Buttermilk (or substitute with 3/4 cup Milk + 3/4 tbsp White Vinegar)

• 2/3 cup Water, warmed

• 1/4 cup Canola Oil

• 1 tsp Vanilla Extract

• 1/2 tsp White Vinegar

• Red Food Colouring (Gel is recommended)

Cream Cheese Frosting

• 1 - 8oz brick Cream Cheese, softened

• 1/2 cup Unsalted Butter, softened

• 3-4 cups Powdered Sugar (depending on how sweet you like it)

• 1/2 tsp Vanilla Extract

Method:

1. Preheat the oven to 350 degrees F. Prepare three 6-inch round cake pans or two 8-inch round cake pans with parchment paper and butter.

2. Over a large bowl, sift together the flour, sugar, cocoa powder, cornstarch, baking soda, baking powder and salt.

3. In another bowl, whisk together the eggs, buttermilk, water, oil, vanilla, vinegar and food colouring.

4. Add the wet ingredients to the dry and mix together until fully incorporated. Do not over mix.

5. Divide the batter equally into the prepared pans and bake for 25 minutes. Test with a toothpick, if it comes out clean, the cake is finished cooking.

6. Let the cake rest for at least 10 minutes inside the pan before inverting it onto a cooling rack.

7. To make the frosting, cream together the softened butter and cream cheese until smooth and fluffy, approximately 3 minutes. For best results, use a stand mixer or handheld electric whisk.

8. Add the vanilla and continue to mix until combined.

9. Slowly add the powdered sugar, a little at a time. Mix on low speed until combined before adding more sugar. Mix until the frosting is smooth.

10. Assemble the cakes to your preference. Chill in the fridge for at least an hour before cutting into it.

11. Serve & enjoy.