🎂 Layered Red Velvet Cake

Chef notes

Made this completely from scratch including the frosting. Red velvet is kind of weird. There's cocoa in it but it doesn't really taste like chocolate cake, it has its own thing going on. The cream cheese frosting is SO good, I could eat it with a spoon. Getting the layers even is harder than it looks but I think it came out really good.

Ingredients

• All-purpose flour
• Cocoa powder
• Buttermilk
• Eggs
• Butter
• Sugar
• Red food coloring
• Baking soda
• White vinegar
• Salt
• Cream cheese
• Powdered sugar
• Vanilla extract

Recipe

1. 1.Preheat the oven to 350°F. Butter and flour three 6-inch cake pans.
2. 2.Sift together the flour, salt, and baking soda in a medium bowl.
3. 3.Cream butter on medium speed until smooth. Add sugar and beat until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Beat in vanilla.
4. 4.Sift cocoa powder into the butter mixture and beat just until combined. Scrape down the bowl.
5. 5.In a measuring cup, mix together the buttermilk, vinegar, and red food coloring.
6. 6.On low speed, add half the flour mixture then half the buttermilk mixture, beating just until combined. Repeat with the remaining flour and buttermilk. Divide batter evenly among the pans.
7. 7.Bake 30–35 minutes until the centers are springy to the touch. Cool in pans 10 minutes, then turn out onto a wire rack and cool completely.
8. 8.For the frosting: beat butter and cream cheese together until smooth and fluffy, about 3 minutes. Add vanilla and salt. Gradually add sifted powdered sugar on low, then increase to medium and beat until fluffy, about 1 minute.
9. 9.Place the first cake layer on a stand or plate. Spread about ½ cup frosting on top. Repeat with the second layer. Add the final layer and frost the top and sides.
10. 10.Smooth with a bench scraper or offset spatula. Pipe a decorative border if desired. Chill for about 1 hour until set.

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