Southern Red Velvet Cake
- Nonstick vegetable cooking spray, for pans
- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 5 cups cake flour (not self-rising)
- 2 teaspoons kosher salt
- 3 cups sugar
- 3 cups canola oil
- 4 large eggs
- 4 tablespoons red food coloring (one 2-ounce bottle)
- 2 teaspoons pure vanilla extract
- 2 cups well shaken buttermilk
- 1 tablespoon baking soda
- 5 teaspoons distilled white vinegar
- 1 recipe Cream Cheese Frosting (recipe follows)
- Three 8-ounce packages cream cheese, softened
- 5 cups sifted confectioners sugar
- 1 1/2 cups unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- (makes enough to frost a 3 layer 9 inch cake)
- Preheat the oven to 350F.
- Generously spray three 9 x 2-inch round cake pans with nonstick cooking spray, and line with parchment paper.
- Spray the lining; dust with cocoa, tapping out any excess.
- Set aside.
- Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
- Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined.
- Add the eggs, one at a time; mixwell after each addition.
- Mix in the food coloring and vanilla.
- Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition.
- Scrape down the sides of bowl as needed.
- Stir together the baking soda and vinegar in a small non-reactive bowl.
- Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds.
- Divide the batter equally among the pans.
- Tap the pans on the counter to remove bubbles.
- Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes.
- Cool the pans on a rack for 5 minutes.
- Invert the cakes onto wire racks to cool completely.
- To assemble, place one layer top-side down on a cake stand.
- Using an offset spatula, spread with a 1/4-inch-thick layer of frosting.
- Repeat with the remaining layers.
- To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly.
- The cake can be stored in the refrigerator for up to 1 week.
- In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated.
- Add the sugar and vanilla.
- Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
- Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes.
- The frosting may be stored in the refrigerator for 3 days.
pans, cocoa, cake flour, kosher salt, sugar, canola oil, eggs, red food coloring, vanilla, buttermilk, baking soda, white vinegar, cream cheese frosting, three, confectioners sugar, unsalted butter, vanilla
Taken from www.epicurious.com/recipes/food/views/southern-red-velvet-cake-375364 (may not work)