Red Velvet Layer Cake with Cream Cheese Frosting

Ingredients

• 2 1/2 cups cake flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon salt
• 1 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 large eggs, room temperature
• 1 cup whole buttermilk, room temperature
• 2 tablespoons red food coloring
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar
• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 5 cups powdered sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

Before you cook

• Butter three 8-inch round cake pans, line the bottoms with parchment, and flour the sides.
• Set the eggs, buttermilk, cream cheese, and butter out to come to room temperature.
• Sift the cake flour and cocoa together.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Whisk the sifted flour and cocoa with the salt in a bowl.
3. Beat the granulated sugar and oil together in a large bowl until well blended.
4. Beat in the eggs one at a time until the mixture is smooth.
5. Stir the food coloring and vanilla into the buttermilk.
6. Add the flour mixture to the oil mixture in three additions, alternating with the buttermilk and beginning and ending with flour.
7. Stir the baking soda and vinegar together in a small cup; it will fizz.
8. Fold the fizzing mixture into the batter quickly and stop mixing.
9. Divide the batter evenly among the three pans.
10. Bake for 24 to 28 minutes, until a toothpick in the center comes out with a few moist crumbs.
11. Cool the cakes in their pans for 15 minutes, then turn them out onto racks to cool completely.
12. Beat the softened cream cheese and butter together until completely smooth with no lumps, about 3 minutes.
13. Add the powdered sugar one cup at a time on low speed, then beat in the vanilla and salt.
14. Raise the speed and beat for 2 minutes until the frosting is light and spreadable.
15. Set one cake layer on a plate and spread a generous cup of frosting over it.
16. Add the second layer and frost it the same way, then top with the third layer.
17. Cover the top and sides with the remaining frosting, swirling it with an offset spatula.
18. Chill the cake for 30 minutes to set the frosting before slicing.