Red velvet cake


For the Cake:

2 ½ cups all-purpose flour (300g)
1 teaspoon salt
1 teaspoon baking soda
½ cup unsalted butter room temperature (113g)
1 ½ cups granulated sugar (300g)
2 large eggs room temperature
2 teaspoons vanilla extract
2 tablespoons cocoa powder
1 cup buttermilk room temperature (240ml)
1 tablespoon white vinegar
1 to 2 tablespoons liquid red food coloring

For the Cream Cheese Frosting:

2 8-ounce blocks cream cheese room temperature (454g)
1 ½ cups unsalted butter room temperature (340g)
1 teaspoon vanilla extract
Pinch kosher salt
1 ½ pounds confectioners sugar sifted (5½ cups/675g)


For the Cake:

Preheat the oven to 350 degrees F. Butter and flour three 6-inch cake pans. (See notes about using two 9-inch cake pans.)

In a medium bowl, sift together the flour, salt, and baking soda.

In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add in sugar and mix on medium until light and fluffy, about 3 minutes. Add the eggs in one at a time, beating each until well combined. Beat in the vanilla.

Sift the cocoa powder into the butter mixture and beat just until combined. Scrape down the bowl.

In a liquid measuring cup, mix together the buttermilk, vinegar, and red food coloring. (The more you use the brighter the color when baked.)

With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture to the mixing bowl, beating just until combined. Repeat with the remaining flour and buttermilk. Stop and scrape down the bowl occasionally. Divide the batter among the prepared pans.

Bake for about 30 to 35 minutes or until the centers are springy to the touch. When done, let them cool in their pans for about 10 minutes, then turn them out onto a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 3 minutes.

Add the vanilla and salt and beat until combined.

Sift the confectioner’s sugar into a large bowl.

With the mixer on low speed, gradually the sugar into the butter mixture until combined. Stop and scrape down the bowl occasionally. Increase speed to medium and beat until fluffy, about 1 minute. Place about a cup of frosting to a piping bag with a decorative tip.

For the Assembly:

Place a cake layer on a cake stand or serving plate. Spread about ½ cup of frosting on top of the cake. Place another cake layer on top and repeat with the frosting. Top with the final cake layer and spread the remaining frosting all over the top and sides of the cake.

Use a bench scraper or offset spatula to smooth out the cake. Pipe a decorative border on top of the cake or as desired. Chill the cake for about 1 hour or until the frosting is set. Any leftover cake should be covered and can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.

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