Red Velvet Cake

Step 1

Preheat oven to 350°F (170°C). Grease and flour two 9-inch (23 cm) round baking pans and line bottoms with parchment paper.

Step 2

In a medium bowl, sift together flour, sugar, baking soda, salt and cocoa powder and set aside.

Step 3

In a large mixing bowl using a hand-held electric mixer, gently beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Add the sifted flour mixture and mix until smooth and thoroughly combined. Pour batter into prepared pans.

Step 4

Bake for 24-30 minutes, until toothpick inserted in center comes out clean or with moist crumbs attached.

Step 5

Cool in pans on a wire rack for 10 minutes, loosen edges of cake from sides of pans, invert cakes onto wire racks and peel off parchment paper. Allow cakes to cool completely.

Step 6

For best results, wrap cake layers with plastic wrap and chill for at least two hours before frosting. (Or they can be frozen for up to two months.)

Step 7

Beat the butter in the bowl of a stand mixer on high speed until light and fluffy. Add the powdered sugar, one third at a time, and beat on high speed for several minutes until mixture is light and creamy. Scrape the bowl and repeat the process until all of the powdered sugar is well incorporated. You should now have a very stiff buttercream.

Step 8

Beat in vanilla. Add the cream cheese and beat on high for a couple of seconds to incorporate. Scrape bowl and beat on high again for a couple of seconds.

Step 9

Place bottom cake layer on a platter and spread with about one cup of frosting. Place the second cake layer on top and cover top and sides of cake with a thin layer of frosting. This is your crumb coat. It’s ok if cake crumbs get into it, just be careful not to get the crumbs in your bowl of frosting. Chill the cake for 30 minutes to set the crumb coat.

Step 10

Generously apply the second layer of frosting to the top and sides of the cake and scrape it smooth with a cake scraper, large palette knife or offset spatula. To achieve the rustic look in the photos, after smoothing the top and sides, make large (but not too deep!) swoops in the frosting with a palette knife or offset spatula held parallel to the cake.

Step 11

Store cake in a cake keeper in the refrigerator for up to four days.