Cake

It's Creamy velvety  and has the colour of lovely heat.red velvet cake is a classical American dersset.you can make the cake on birthday or valentines day  or any occasion.

Ingredients

 2 and 1/2 cups (340g) all-purpose flour

 1/4 cup (35g) cornstarch

 2 tablespoons (12g) unsweetened cocoa powder 

 1 teaspoon baking soda

 3/4 teaspoon salt

 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

 2 and 1/8 cups (425g) granulated sugar

 1 cup (240 ml) vegetable  oil

 3  eggs

 2 teaspoons vanilla extract/essence

 1 and 1/4 teaspoons vinegar

 2-3 tablespoons red food coloring

 1 cup (240 ml) buttermilk

Cream Cheese Frosting:

 (450g) full-fat cream cheese, at room temperature

 2 sticks/225g unsalted butter , softened to room temperature

 4 cups (480g) powdered sugar, sifted

 2 teaspoons vanilla extract

 Pinch of salt .

Method for preparing cake:

To make the cake: Preheat oven to 350°F/180°C. 
Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of butter paper.

In a  bowl, sift together flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
In a standing mixer  beat the  butter and sugar on medium speed until light and fluffy, 3-4 minutes. 
Beat in oil. The batter might look a bit curdled, that's ok. 
Add eggs, one at a time, mixing well untill it combines together.
 Add vanilla and vinegar and beat until combined. 
Add red food coloring and buttermilk beat and combine the batter . 
Now add the  dry ingredients that we have sift and kept . Do not over mix.
Divide batter evenly between pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
 Allow cakes to cool in the pan on a wire rack until they're easy to handle, then remove from pan and allow to cool completely on a wire rack.
Cool the cakes in their pans on wire rack for 10mins and then remove form the pan  and let it cool completely.

To make the frosting:
 In the  larger bowl of an electric mixer , beat butter and cream cheese on medium-high speed until smooth and creamy, 1-2 minutes.
 Then add sugar little by little ,  and continue beating til it becomes smooth. Add vanilla and salt and keep beating until smooth and fluffy.

Assembling the cake:
Make the cake even . if your cake rose too much, cut its rounded top with a knife to make it flat.
 Set one layer on a plate apply sugar syrup.
Evenly spread a thick layer of the frosting over the cake to the edge.  
Then Top with the second  layer cake ,and then cover  the cake with frosting all the sides. 
decorate the cake as you want.your mouthwatering cake is ready.

Note
You can Store cake in an airtight container in the fridge for up to 5 days. 
I like to remove it from the fridge 15-20 minutes before serving so that it's soft.
All cake ingredients should be in room temperature.
You can use all purpose flour or cake flour.
Instead of buttermilk your can add milk+ 1 teaspoon vinegar mix and rest for 5 to 10mins .