Red Velvet Cake

Let's Cook

1. Step 1.

   Preheat the oven to 325°F. Spray two 9-inch cake pans with baking spray, or grease and flour them.

2. Step 2.

   In a large mixing bowl, combine 2½ cups all-purpose flour, 2 teaspoons unsweetened cocoa powder, 1 teaspoon kosher salt, and 1 teaspoon baking soda. Sift or whisk together until well blended.

3. Step 3.

   In a medium bowl, crack 2 eggs and beat them with a whisk. Add 1½ cups granulated sugar, 1½ cups vegetable oil, 1 cup buttermilk (at room temperature), and 1½ teaspoons vanilla extract. Mix using a handheld mixer on low speed until creamy.

4. Step 4.

   Slowly combine the wet ingredients with the dry ingredients in the large bowl, mixing on low speed with the handheld mixer. Once just combined, switch to folding with a spatula. Add 1 teaspoon distilled white vinegar and 1 ounce red food coloring. Fold until the batter is uniformly red with no streaks. The batter will be thin.

5. Step 5.

   Pour equal amounts of batter into the prepared cake pans. Shake and tap the pans to release air bubbles, then let sit for 5 minutes. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Remove cakes from pans and place on cooling racks to cool completely.

6. Step 6.

   While the cakes are cooling, make the frosting: In a large bowl, combine 16 ounces softened cream cheese and 1 cup (2 sticks) softened unsalted butter. Cream together with a handheld mixer. Slowly add 8 cups powdered sugar, 1 cup at a time, mixing well. Add 1 tablespoon whole milk and 2 teaspoons vanilla extract, and mix until creamy. Once cakes are completely cool, frost them.