Red Velvet Cake

Ingredients:

• 1 & 3/4 cups cake flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup buttermilk
• 2 eggs
• 1 & 1/2 tablespoons cocoa powder
• 1 tablespoon gel red food coloring
• 1 teaspoon bicarbonate of soda
• 2 teaspoons vanilla essence
• 1 teaspoon white vinegar
• 1/2 teaspoon salt

Instructions:

1. In a large bowl, combine sugar and oil; then add vanilla and eggs, mixing thoroughly.
2. Incorporate buttermilk, followed by the addition of red food coloring. Mix well. Sift in flour, bicarbonate
   of soda, cocoa powder, and salt. Ensure thorough mixing until all ingredients are fully combined.
3. Gently add white vinegar and mix. Line an 8-inch square baking pan with parchment paper, greasing the
   sides with butter or oil. Pour the batter into the pan.
4. Bake in a preheated oven at 160 degrees Celsius for approximately 50 minutes or until well-baked, depending
   on your oven.
5. Allow the cake to cool completely before frosting.
6. Once cooled, trim the top of the cake and cut off the edges. Divide it into two halves and then cut each
   half into two layers, resulting in four layers in total.
7. Frost the cake with whipped cream, and for the final touch, sprinkle some cake crumbs on top (prepare
   crumbs using the trimmed top or edges).

Note: The process of making a red velvet cake is precise, and any deviation can affect the
outcome. Do not substitute or omit any ingredient; follow the listed ingredients. Buttermilk and vinegar are
both crucial in making a perfect red velvet cake.

Whipped Cream Frosting:

• 1/2 cup cold heavy or whipping cream
• 3 tablespoons icing sugar
• 1 teaspoon vanilla essence

Combine all three ingredients in a large bowl and beat until a thick consistency is achieved. Ensure the heavy
or whipping cream is extremely cold for best results.