Red velvet cake is traditionally a red, crimson, or scarlet-coloured layer cake layered with icing made with flour, milk and sugar. Traditional recipes, like the red velvet cake recipe, usually don't use food colouring; any red colour in the dish may come from ingredients which are not processed with chemicals and possibly due to the use of brown sugar, in the past called red sugar, in some parts, beetroot juice is also used to give it the red colour it has. This cake is known for its velvety crumb texture, colour combination, and delicious tang from the buttermilk. The red velvet cake has become a popularly known treat in the past few decades; you can find it in classic cake form, boutique cupcakes and many more. What makes red velvet cake interesting is its origin story, as there are many of them, and it is controversial today. Most people agree, though, that simply putting red colouring into a yellow cake mix is not okay; the recipe has to use cocoa to be called a valid red velvet cake. If cocoa is not used in the recipe, then it is just adding colouring to a vanilla cake. So let's make the recipe for red velvet cake, which is a tasty treat for any special occasion, and make it more enjoyable.

• 21/2 cups maida
• 1 tsp salt
• 300 gms sugar
• 1 cup buttermilk
• 1 cup vegetable oil
• 2 eggs
• 1/2cup butter
• 1 and 1/4th cup heavy cream
• 2 cups cream cheese
• 1 and 1/2 cup powdered sugar

• Add two and a half cups of all-purpose flour in a sifter and two tbsp of cocoa powder, followed by a tsp of baking soda along with some salt to enhance the taste.
• Transfer the entire mix in a bowl through the sifter to ensure no dry lumps are formed.
• Give this mixture a good mix and set it aside.
• Now grab another bowl and throw some butter in it. Make sure the butter is at room temperature.
• Add one and a half cups of sugar. Beat this mix until smooth.
• Keep beating it, and add two eggs slowly to the mix. Now beat the entire mixture until it's thoroughly combined.
• Now, add one cup of vegetable oil and beat it till it is completely blended.
• Add one tsp of vinegar to a cup of buttermilk and give it a good whisk.
• As you add new ingredients to the mix, you should continue to whisk your batter to ensure your cake turns out fluffy and soft. Now gradually add the flour mixture to this. Combine it well.
• Add the vanilla extract, and blend your entire mix thoroughly.
• You can either add red colour, or a tbsp of beetroot juice to give it that red and luscious colour.
• Divide your mix into two equal parts and transfer it into two similar 8-inch baking pans, which are either well-dusted with baking flour or sprayed with baking spray.
• Once the mix is transferred into the vessels, lightly tap them against your kitchen slab.
• This ensures that no bubbles are formed.
• Now preheat the oven to 180 degrees for about 20 minutes, then finally place the pans into the oven and allow your cakes to fluff up. Let it bake for 30-45 minutes.
• Insert a toothpick into the centre, and see if it comes out clean. If it does, then voila! Your cake is ready. If not, wait a little longer.
• Allow the cake to cool down. While it does, we can prepare our frosting.
• Grab a bowl and take two cups of cream cheese. Now add a cup and a half of powdered or icing sugar and some vanilla extract. Continue to blend until smooth.
• Take another bowl and pour in some heavy cream.
• It's time to start whipping. Once whipped well enough, you can see the peaks on your whipped cream and gradually fold in the cream cheese. Mix in a single direction using a spatula.
• Let's assemble the cake. Cut a thin layer from the top of both of your cakes and set them aside. You can use this later to crumble and decorate your signature red velvet cake. Spread a thick layer of frosting on one cake, and now place the second layer on the top, evenly spreading the frosting all over the cake. Now garnish it with red velvet cake crumbs and some chocolate drizzle.
• Refrigerate for at least 2-3 hours to ensure clean cuts. Enjoy this recipe of red velvet cake with your friends and family.