How to make
Let the oven heat up to 350°F (175 degrees).
In a bowl put the flour, cocoa, soda and salt. Mix very well and set it aside.
In another bowl put the butter and sugar and beat with a mixer for about three minutes. First add 1 egg and beat well. Then add the other and beat well again with a mixer. The mixture should be smooth and homogeneous. Add the oil, vinegar, vanilla, buttermilk and mix well with a spatula.
Add a small part of the dry products and mix with a spatula. Do this until you run out of the mixture of dry products. Finally, add the red vegetable dye. I personally used liquid and I added 6 drops.
Divide the mixture in two and prepare 8″ (20 cm) cake tins, greased with oil and sprinkled with flour. At the bottom, line them with baking paper.
Bake them for 35-40 minutes, until they're fully baked. Then put the other part of the mixture in the oven to bake for about 35-40 minutes as well. When they are ready, the cake layers turn out high and flat.
Wait for them to cool first in the cake tins a bit and then remove them and let them cool completely without the tins.
Put the cream cheese, powdered sugar and vanilla in a bowl. Start mixing with a mixer. In another bowl put the cooking cream and beat until it becomes very thick. Then it is will be ready to be mixed with the cream cheese.
Cut a thin part of the top of the cake layers and crumble them in a bowl into small pieces.
Add the first cake layer and spread it well with cream. Then the second and spread it well with cream as well. Then spread the remaining cream on the side.
Sprinkle the crumbled cake layer pieces nicely on the Red Velvet and on the sides of the cake, using your hands.
Put it in the refrigerator for at least 3-4 hours and it is ready.
This Red Velvet cake turns out ethereal and it is suitable for a holiday or just to make the family happy :)
Enjoy your meal!
