Red Velvet Cake

Step 1

To bake the cake: preheat oven to 350 degrees F. Butter and flour 2 (9-inch) round cake pans, or spray with nonstick-flour added cooking spray.

In a medium sized mixing bowl, sift together cake flour, cocoa powder, baking powder, baking soda and salt; whisk until combined.

In a small mixing bowl, whisk together buttermilk, oil, food coloring and vanilla until combined.

In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until light and creamy, about 2 minutes. Beat in eggs - about 2 minutes - until well combined. Gradually beat in flour mixture, alternating with buttermilk mixture (scraping down sides of bowl occasionally), until combined; continue to beat an additional 2 minutes or until ingredients are well incorporated and batter is smooth.

Divide batter into prepared cake pans. Bake at 350 degrees F, for 35-40 minutes, or until center of cake springs back when lightly touched, and outer edges pull away from pan. Cool pans on a wire rack for 10 minutes; run a knife around outside edges and invert cakes onto wire racks to cool completely.

To make the frosting: whisk together sugar, milk and flour in a medium sized saucepan; bring to a boil over medium heat, whisking frequently. Continue to boil for 1-2 minutes, whisking constantly, until thickened; cool in the refrigerator or freezer until completely chilled.

In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in chilled milk mixture and vanilla, until well combined and fluffy, about 2-3 minutes.

To assemble the cake: spread frosting evenly over layers, sides and top of cake.