Red Velvet Cake

The red velvet cake recipe with cream cheese buttercream

Hi everyone! In this video, I adjust the cream cheese buttercream recipe to make it more stable and less sweet. A regular cream cheese buttercream recipe normally contains higher amount of cheese and sugar than butter. But its taste is too sweet for me and the cream is also easy to separate or too runny for stacking and frosting the cake. So, I hope you enjoy the video!

The cake (16cm pan x 3)

• butter 120g
• oil 30ml
• sugar 170g
• 2 eggs
• milk 175ml
• vinegar 1 tbsp
• 1tsp red color
• 230g all purpose flour (230g is the corect amount, there is a typo in the video)
• 12g cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

Cream cheese buttercream (both creamcheese and butter need to be at room temperature)

• room teperature unsalted butter 300g
• room teperature cream cheese 250g
• powdered sugar 150g (adjust to your taste)
• If your cream starts to separate, add 1-2 tbsp of soft butter and whisk it again
• Simple sugar syrup: 100ml water and 30g sugar