Red Velvet Heart Cake

This Red Velvet Cake is super soft and moist. It’s perfect for any occasion, especially on Valentines Day!

Ingredients:

1 ½ cup (185 grams) all purpose flour 
2 tbsp (15 grams) cornstarch
2 ½ tsp (10 grams) baking powder
½ tsp (2 grams) salt
3 tbsp (15 grams) unsweetened cocoa powder
¼ cup (unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar
½ cup (103 grams) vegetable oil or canola oil
2 large eggs (100 grams ) at room temperature
1 teaspoon (4 grams) white vinegar
1 teaspoon (4 grams) vanilla extract
2 ½ tablespoons (35 grams) red liquid food colouring
½ cup (127 grams) buttermilk, at room temperature

Instructions:

1. Preheat your oven to 320 °F (160 °C). Butter, or spray with a non stick vegetable spray, a 9 x 13 inch cake pan. Then line the bottom of the pan with parchment paper.
2. In a bowl, sift together the flour, cornstarch, baking powder, salt, and cocoa powder. Using a whisk or fork, mix until well combined. Set aside.
3. In another bowl, using a hand mixer or stand mixer, cream together your butter, sugar, and oil for 2-3 minutes until light and creamy.
4. Add in eggs one at a time, mixing well in between each addition.
5. Stir in your vinegar, vanilla and red liquid food colour, and mix until just combined.
6. Add in half of your dry ingredients to your wet mixture, and gently fold it in with a spatula until just combined. Then add in your buttermilk, and fold it in until just combined. Lastly, add in the remaining dry ingredients and gently fold it into the mixture until just combined. Do not over-mix!
7. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let it cool in the cake pan for about 15-20 minutes. Invert onto a wire rack to completely cool before frosting with cream cheese frosting. Sprinkle with cake crumbs.
9. Serves about 8-10 people.