Red Velvet Cake

Cake

• 2 1/2 cups All-purpose flour
• 2 tbsp Cocoa powder — natural, not Dutch-process
• 1 tsp Baking soda
• 3/4 tsp Salt
• 1 cup Neutral oil
• 1 3/4 cups Granulated sugar
• 2 Eggs
• 1 cup Buttermilk
• 1 tbsp Red food colouring
• 1 1/2 tsp Vanilla extract
• 1 tsp White vinegar

Frosting

• 16 oz Cream cheese, softened
• 1/2 cup Butter, softened
• 3 1/2 cups Icing (powdered) sugar
• 1 1/2 tsp Vanilla extract

Prep

1. Heat the oven to 175°C (350°F) and grease and line two 9-inch cake pans.

Cake

1. Whisk the flour, cocoa, baking soda, and salt together.
2. Whisk the oil and sugar together, then whisk in the eggs, buttermilk, food colouring, and vanilla.
3. Fold the dry ingredients into the wet just until combined, then whisk in the vinegar last. (Tip: The vinegar goes in right at the end so its reaction with the baking soda happens as close to oven time as possible, giving one last push of lift.)

Bake

1. Divide between the pans and bake until a skewer comes out clean.

Cool

1. Cool in the pans 10 minutes, then turn out onto a rack to cool completely.

Frost

1. Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla until fluffy. Frost the cooled layers.