Red Velvet Cake

Instructions

Make the Cake:

1. Preheat oven to 350F (180C).
2. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
3. Whisk together the cake flour, baking powder, and salt into a medium bowl.
4. In a small bowl, mix food coloring and cocoa powder to form a thin paste.
5. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
6. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
7. Add one third of the flour mixture to the butter mixture, beat well.
8. Beat in half of the buttermilk.
9. Beat in another third of flour mixture, scraping the bowl with a silicone spatula.
10. Beat in second half of buttermilk.
11. End with the last third of the flour mixture, beat until well combined, scraping the bowl with a spatula.
12. In a small bowl, mix vinegar and baking soda until good and fizzy. Add it to the cake batter and stir well to combine.
13. Divide batter evenly between the cake pans.
14. Bake for 25-30 minutes.
15. Cake is done when a toothpick inserted in the center comes out clean.
16. Cool the cakes in their pans on a wire rack for 10 minutes.
17. To remove the cakes from the pan, place a plate or wire rack on top of the cake pan and invert, then gently lift the pan.
18. Allow cakes to cool completely before frosting.

Make the frosting:

1. With an electric mixer, blend together cream cheese and butter until smooth.
2. Turn mixer to low and blend in powdered sugar, salt and vanilla extract.
3. Turn mixer on high and beat until light and fluffy.
4. Use immediately or refrigerate, covered, until ready to use.
5. Stack the cakes with a thick layer of frosting in between.
6. Frost cake with one thin “crumb coat” layer to trap all the red crumbs from spreading.
7. After this has set, apply a thick layer of frosting over the crumb coat.