Red Velvet Cream Cheese Layer Cake Recipe 红丝绒奶油芝士夹心蛋糕食谱

1. Combine cake flour, baking soda, baking powder and salt in a bowl. Sift in cocoa powder and mix well.
蛋糕粉、苏打粉、发粉和盐拌匀。筛入可可粉， 拌匀。

2. Combine caster sugar and vegetable oil in a mixing bowl.
搅拌碗内放入幼糖和菜油。

3. Add in eggs, buttermilk, vanilla essence and strawberry red colour paste. Mix well.
加入鸡蛋、白脱奶、香草精和草莓红香精，拌匀。

4. Add in hot coffee and white distilled vinegar, and mix well.
加入热咖啡和蒸馏醋，拌匀。

5. Add in cocoa mixture (from Method 1) and mix well.
加入可可混合料（取自做法1）拌匀。

6. Preheat the oven to 160°C.
烤炉预热至160°C。

7. Grease and line three 8-inch round cake tins. Divide the batter equally into cake tins.
取三个8寸圆蛋糕模，抹油后垫上烘焙纸。将面糊分别倒入三个蛋糕模内。

8. Place the cake tins in the oven and bake for 25 minutes.
放入烤炉中，烤25分钟。

9. Turn out the cakes onto a wire rack. Leave to cool completely.
蛋糕脱模后放在铁架上待凉。

10. Cream Cheese Frosting: Place cream cheese in a mixing bowl. Add in whipping cream and icing sugar, beat until smooth.
奶油芝士糖霜：将奶油芝士放入搅拌碗内，加入鲜奶油和糖粉，搅拌至柔滑。


To Assemble
1. Place one cake layer onto a cake board. Spread with some Cream Cheese Frosting.
将一片蛋糕置于蛋糕板上，均匀抹上一层奶油芝士糖霜。

2. Cover with another cake layer. Repeat layering with the Cream Cheese Frosting.
盖上另一片蛋糕，均匀抹上一层奶油芝士糖霜。

3. Cover with the last cake layer. Spread the top layer with the remaining Cream Cheese Frosting.
盖上最后一片蛋糕，上层均匀抹上剩余的奶油芝士糖霜。

4. Decorate with dried desiccated coconut.
以干椰丝作装饰。

5. Refrigerate for at least 1 hour before serving.
放入冰箱冷藏1小时即可。