Red Velvet Delight

Ingredients

• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 2 tablespoons (16g) unsweetened cocoa powder 2 tablespoons (16g) unsweetened cocoa powder
• 1 teaspoon (5g) baking soda 1 teaspoon (5g) baking soda
• ½ teaspoon (2.5g) salt ½ teaspoon (2.5g) salt
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 2 tablespoons (30ml) beetroot juice 2 tablespoons (30ml) beetroot juice
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract
• 1 ½ cups (300g) granulated sugar 1 ½ cups (300g) granulated sugar
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tablespoon (15ml) white vinegar 1 tablespoon (15ml) white vinegar
• Cream cheese frosting: Cream cheese frosting:
• 8 oz (226g) cream cheese, softened 8 oz (226g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1 teaspoon (5ml) vanilla extract 1 teaspoon (5ml) vanilla extract

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 67g, 50g
• Protein: 5g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. 2.
   In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. 3.
   In a separate large bowl, combine the buttermilk, beetroot juice, and vanilla extract.
4. 4.
   In a mixing bowl, cream together the granulated sugar and softened butter until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. 5.
   Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture. Mix until just combined.
6. 6.
   Stir in the white vinegar until well incorporated.
7. 7.
   Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
8. 8.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
10. 10.
    For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
11. 11.
    Once the cakes are completely cooled, spread a generous amount of cream cheese frosting between the layers and on top of the cake. Decorate as desired.

Treat your ingredients with care...

• Beetroot juice — Make sure to use pure beetroot juice without any added sugars or flavors. If you can't find beetroot juice, you can puree cooked beets and strain the juice.
• Buttermilk — If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Tips & Tricks

• To achieve a vibrant red color, use natural beetroot juice instead of artificial food coloring.
• Make sure all the ingredients are at room temperature before starting the recipe for better incorporation.
• Sift the cocoa powder to remove any lumps and ensure a smooth batter.
• For a more pronounced chocolate flavor, use high-quality cocoa powder with a higher percentage of cocoa solids.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.

Serving advice

Serve the Red Velvet Delight as a centerpiece dessert for special occasions or celebrations. Slice it into generous portions and serve with a dollop of extra cream cheese frosting on the side for those who can't resist an extra indulgence.

Presentation advice

To enhance the visual appeal, dust the top of the cake with a sprinkle of cocoa powder or decorate it with edible rose petals. You can also pipe some cream cheese frosting along the edges of the cake for an elegant finishing touch.