Nana's Classic Red Velvet Cake

• 2 12 cups all-purpose flour
• 2 cups sugar
• 1 12 tablespoons unsweetened cocoa
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 2 whole large eggs
• 1 12 cups grapeseed oil
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 14 teaspoons vanilla extract
• 2 ounces red food coloring
• 2 (8 ounce) packages cream cheese, softened to room temperature
• 12 cup unsalted butter, softened to room temperature
• 2 teaspoons real vanilla extract
• 8 cups powdered sugar

1. Preheat your oven to 350 degrees and line, spray and flour two 9 inch cake pans.
2. Set those aside.
3. Lightly beat the eggs with a whisk and then add in the oil, buttermilk, vinegar, vanilla and food coloring.
4. Whisk together until combined.
5. In the bowl of your mixer, stir together the flour, sugar, cocoa, baking soda and salt.
6. Add the wet ingredients into the dry and mix on medium until combined, scraping the bottom of the bowl once or twice.
7. Use a measuring cup to divide the batter evenly among the prepared pans.
8. Tap a few times on the counter to release any air bubbles.
9. Bake for 25-30 minutes or until a cake tester is inserted and comes out clean.
10. Depending on your oven, you might want to rotate the pans for even baking.
11. Let the cakes cool for 10 minutes in the pans before removing them to a wire rack.
12. Once the cake cools it's time to frost.
13. THE FROSTING:.
14. Combine the cream cheese, butter, vanilla and powdered sugar in the bowl of a stand mixer.
15. Beat on high until creamy.

flour, sugar, cocoa, kosher salt, baking soda, eggs, grapeseed oil, buttermilk, white vinegar, vanilla, red food coloring, cream cheese, unsalted butter, vanilla, powdered sugar

Taken from www.food.com/recipe/nanas-classic-red-velvet-cake-491339 (may not work)