How to Make Moist and Fluffy Red Velvet Cake At Home 😍

Red Velvet Cake 🎂♥️ Welcome to the episode 4 of #Cakewalk where we'll make my tried & tested cake recipes that'd be perfect for all occasions. I got the perfect red colour after multiple trials and errors so this is my full-proof recipe! This cake is so incredibly soft, tender and moist! With its wonderful velvety texture and fluffy frosting, you won’t be able to get enough of this irresistible cake ❤️ Here's how you can make this classic red velvet cake at home ☺️ Ingredients: Maida/ Flour - 1.5 Cups/ 250g Castor Sugar - 1/2 cup + 2 Tbsps/ 150g Cocoa Powder - 1/2 Tbsp Baking Soda - 1/2 Tsp Baking Powder - 1.5 Tsp Salt - 1/4th Tsp Curd - 6 Tbsps Beets - 1 medium (boiled) Oil - 1/2 Cup Vinegar - 1 Tbsp Vanilla - 1.5 Tsp Red Food Color - 5-6 Drops Milk - 2 Tbsps Frosting : Butter - 1/4th Cup/ 60g Cream Cheese - 1/2 Cup/ 120g Icing Sugar - 1/2 Cup/ 65g Vanilla - 1/4th Tsp Salt - A pinch Process : Pre-heat the oven to 170C Start by mixing the flour, baking powder, baking soda, salt & cocoa powder in a bowl Blend together the curd & boiled beetroot until the beetroot breaks down - strain & keep aside for later To a large mixing bowl, whisk in the sugar, oil & vanilla essence followed by the curd & beet root mix Sift in the dry ingredients in three parts, alternating with the milk - mix until a smooth lump-free batter is formed Lastly, add in the red food colour and vinegar & fold it in Transfer the batter to a greased & lined 6 inch cake tin Bake in a pre-heated 170C for 35- 40 mins/ until a skewer inserted comes out clean Once the cake has baked, allow it to cool down completely & de-mould it carefully To make the Cream Cheese Frosting - whisk together room temperature butter, cream cheese & vanilla until homogeneous - sift in the icing sugar in parts & whisk until combined (you can use an electric whisk to make the frosting too) Decorate the cake beautifully with the cream cheese frosting Serve, top it up with your favourite sprinkles & Enjoy 🧁✨