Pastry by Saloni

How to Make Red Velvet Cake
1 Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
2 In a large bowl, whisk together milk, yogurt, and vinegar. Let it sit for a few minutes until it curdles slightly this helps the cake rise and stay tender.
3 Mix sugar, vegetable oil, and vanilla extract into the curdled milk mixture until the sugar mostly dissolves. Stir in the red food coloring, adjusting the amount to get your desired shade.
4 In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. This ensures even distribution and a smooth, lump-free batter.
5 Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, or the sponge may become dense.
6 Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean and the cakes feel set to the touch.
7 Let the cakes cool in the pans for 30 minutes, then carefully invert them onto a wire rack to cool completely. If you plan to assemble the cake the next day, wrap the cooled cakes tightly in plastic wrap to keep them moist.
8 Trim a thin layer from the tops of the cakes to make them flat. Using a serrated knife, slice each cake horizontally to create two even layers per cake, giving you four layers in total. Reserve the trimmings for decoration if desired.
How to Make Whipped Cream Cheese Frosting
10 Soften the cream cheese. Place cold cream cheese in a large mixing bowl. Using a stand mixer with the paddle attachment or a handheld electric mixer, beat it briefly until it’s just softened and smooth, making sure there are no lumps.
11 Sift the powdered sugar and add it in two batches. Beat on medium speed for 4–5 minutes until the mixture is light, smooth, and lump-free.
12 Add the cold whipping cream in two portions along with vanilla extract. Continue mixing until the frosting is smooth, fluffy, and holds medium peaks. Be careful not to overwhip, or it may become too stiff.
How to Assemble Eggless Red Velvet Cake
14 Level all cake layers if needed so they stack evenly. Reserve any cake trimmings in an airtight container for decoration. Process the cake trimmings in a food processor to fine crumbs. 
15 Place a small amount of frosting in the center of a cake stand or serving plate to act as glue. Place the first cake layer on top and press gently to secure.
16 Spread a generous layer of whipped cream cheese frosting evenly over the cake using an offset spatula.
20 Place the second cake layer on top, align it carefully, and repeat frosting. Continue layering until all four cake layers are stacked.
17 Apply a thin crumb coat over the entire cake, then frost fully, smoothing the sides with a bench scraper if desired.
21 Decorate with piped frosting and reserved cake crumbs. Chill the cake until the frosting is set. For a highly decorative cake you need to make more frosting.
19 Before serving, let the cake sit at room temperature for 10–15 minutes to enhance flavor and texture. Store the cake under a cake cloche or in an airtight container to keep it moist for several days.