Red Velvet Cake with Cream Cheese Frosting

Scale

2 ¼ cups (338 g) plain / all-purpose flour
¼ cup (35 g) corn starch / cornflour
2 tablespoons (16 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda
½ teaspoon (3 g) salt
1 cup (250 mL) canola oil
125 g (½ cup) unsalted butter, melted and cooled
1 ½ cups (360 g) caster / superfine sugar
2 large eggs
1 teaspoon (5 mL) white vinegar
1 cup (250 mL) buttermilk
2 teaspoons (10 g) vanilla extract
2 tablespoons (40 mL) red liquid food colouring or 1 tablespoon (10 g) gel food colouring
125 g (½ cup) unsalted butter, at room temperature
250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature
4 cups (560 g) icing / powdered sugar
2 tablespoons (40 mL) lemon juice
1 teaspoon (5 g) vanilla extract

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Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line two 20 cm (8 inch) pans with baking paper.
In a large bowl, sift together flour, corn starch, cocoa powder, baking soda, and salt. Whisk until well combined.
In another bowl, whisk together the oil and cooled butter. Add sugar, eggs, vinegar, buttermilk, vanilla, and food coloring. Whisk until combined.
Pour wet ingredients into dry ingredients and whisk until just combined (a few lumps are okay).
Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes until lightly browned and a skewer comes out clean.
Allow to cool for 10 minutes in the tins, then transfer to a wire rack to cool completely.
In an electric mixer, beat together butter and cream cheese until creamy (about 3-4 minutes).
Add icing sugar, lemon juice, and vanilla, beating until very pale and thick (about 5 minutes).
If cakes are domed, level the tops. Place one cake on a plate, top with one-quarter of cream cheese frosting, spreading evenly.
Flip the second cake upside down onto the first, top with half of the remaining frosting, and spread from center to edges.
Use the remaining frosting to cover the sides and smooth out the top.
Crumble any cake scraps and sprinkle them on top if desired.
Refrigerate for 1-2 hours until frosting is firm. Keep refrigerated until ready to serve.

Store in an airtight container in the refrigerator for up to five days. Un-frosted cakes can be frozen for up to three months.