Aunt Louises Red Velvet Cake

• 2 1/2 cups all-purpose flour
• 2 teaspoons cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup buttermilk
• 1 teaspoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• 2 cups vegetable oil
• 1 1/2 cups sugar
• 2 large eggs
• 1 (1-ounce) bottle red food coloring
• 8 ounces cream cheese, at room temperature
• 1/4 cup (1/2 stick) unsalted butter, at room temperature
• 1 (16-ounce) box confectioners sugar
• 1 teaspoon pure vanilla extract
• 2 to 3 teaspoons whole milk, as needed
• 1 cup chopped pecans, for garnish

1. Preheat the oven to 350F.
2. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper.
3. Butter and flour the paper.
4. In a bowl, sift together the flour, cocoa, baking soda, and salt.
5. Set aside.
6. In a measuring cup, combine the buttermilk, vanilla extract, and vinegar.
7. Set aside.
8. To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed.
9. Add the eggs, one at a time, and mix well after each addition.
10. With the mixer on low speed, add the food coloring.
11. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed.
12. Mix until just combined.
13. To bake the layers, divide the batter among the prepared pans.
14. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes.
15. Let the cakes cool in the pans on a rack for 5 minutes.
16. Invert the cakes onto the rack to cool completely.
17. Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth.
18. Sift over the confectioners sugar.
19. Beat until light and fluffy.
20. Beat in the vanilla.
21. If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
22. To assemble, place one layer on a cardboard cake round.
23. Spread with frosting.
24. Repeat with the remaining 2 layers, placing the final layer bottom-side up.
25. Finish with the remaining frosting.
26. Sprinkle over the pecans.
27. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.

flour, cocoa powder, baking soda, salt, buttermilk, vanilla, white vinegar, vegetable oil, sugar, eggs, coloring, cream cheese, unsalted butter, confectioners sugar, vanilla, milk, pecans

Taken from www.epicurious.com/recipes/food/views/aunt-louise-s-red-velvet-cake-380463 (may not work)