Red Velvet Cake with Cream Cheese Frosting

Happy Mothers Day to all the lovely mothers out there. This one is specially for you and believe me when I say, this is the BEST EVER RED VELVET CAKE!!!!!! You are gonna love me for this recipe.....

For the cake:

Cake Flour: 3 cups (or 2 and 2/3Cups All purpose Flour ad 1/3 cup corn flour)
Baking Soda/Cooking Soda: 1 tsp
Cocoa Powder: 2 tbsp
Salt: 1/2 tsp
Butter: 100 grams
Sugar: 2 cups granulated
Oil: 1 cup
Eggs: 4
Vanilla essence: 1 1/2 tbsp
Vinegar: 1 tsp
Red Food coloring (I used liquid coloring for cakes, tomato red color): 3 1/2 tbsp
Butter Milk: 1 cup (3/4 cup curd and 1/4 cup milk whisked together)

Preheat oven for 10 mts at 180C
Grease and dust 2 cake pans
Sieve together the Corn flour, Maida, Baking Soda, Cocoa powder and salt thrice.
Keep aside.
Separate the egg yolk and whites and beat the whites till stiff
Beat butter and sugar.
Add oil to it and beat again.
Add the yolks and vanilla essence and beat everything for a few minutes.
Now add the vinegar and food color and beat again.
Now fold in the flour and buttermilk alternately till everything is mixed well.
Lastly fold in the egg whites.
Bake for 30 minutes or till done.
Let it cool.

Cream Cheese Frosting

Cream Cheese; 400 grams
Butter: 200 grams
Icing sugar: 4 cups
Vanilla essence: 2 tsp

Beat all the ingredients on high for about 2 minutes. Make sure the cream cheese and butter are cold from the fridge. Halve the frosting recipe for semi naked cake.

Assembling
Slice the cake horizontally and on the bottom half, spoon a generous amount of cream cheese and spread. Keep the top half on it (so it is sandwiched) and now apply the rest of the cream cheese generously all over.

I got 2 cakes like this with the quantity mentioned

Recipe Courtesy: Sallys Baking Addiction