Red Velvet Cake with Cream Cheese Roses

Ingredients:

Red Velvet Cake:
Sifted cake flour : 1 1/4 Cup (Plain flour : 1 Cup + Corn flour : 1/4 cup)
Cocoa powder : 1 Tbsp
Butter : 1/4 cup  at room temperature
Granulated white sugar : 3/4 cup
Egg : 1
Vanilla extract : 1 tsp
Buttermilk : 1/2 cup
Red food color : 1 Tbsp
white vinegar : 1 tsp
Baking soda : 1 tsp

Cream Cheese Frosting:
Cream Cheese : 250gm, room temperature
Vanilla extract : 1 tsp
Icing/powdered sugar, sifted : 1/2 cup
Heavy whipping cream/Double cream : 2/3 cup, cold

Method:

Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Prepare an 8 inch  round cake pans. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg and beat well. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Pour the batter into the prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cake in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake in the refrigerator for at least an hour (or overnight).

Cream cheese frosting:

In the bowl beat the cream cheese until smooth. Add the vanilla and icing sugar and beat until smooth. Gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Cake Assembling:

 With a serrated knife, cut the cake layer in half, horizontally. Place one of the cake layers, onto your serving platter. Spread the cake layer with a layer of frosting.  Place the other layer of cake on top of the frosting. Give it a crumb coating with the frosting and keep the cake in freezer for 30 min. Then pipe roses with 1M tip from Wilton.

Note:
The frosting was a bit runny. It was difficult to pipe roses in the sides and so I kept it plain. By adding more icing sugar to the frosting, you will get the right consistency. But I feel the frosting will be too sweet then and so I kept it like that.