red velvet cake with cream cheese frosting

Recipe printed from chiknpastry

Red Velvet Cake with Cream Cheese Frosting
Adapted from The Confetti Cakes Cookbook via The New York TimesSmitten Kitchen, & Pithy and Cleaver.

2 t unsalted butter
3½ c cake flour, King Arthur brand
½ c unsweetened cocoa (not Dutch process)
1½ t kosher salt
2 c canola oil
2¼ c granulated sugar
3 large eggs
1 container red gel coloring (1/2 oz) dissolved in 6 T water (or use ~3 oz liquid)
1½ t vanilla
1¼ c buttermilk
2 t baking soda
2½ t white vinegar
cream cheese frosting (recipe below)

Preheat oven to 350 degrees. Place teaspoon of butter in each of 2 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

Whisk cake flour, cocoa and salt in a bowl.

Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

Divide batter among pans (if you have a kitchen scale the easiest way to do this is to weigh them and make them close to the same), place in oven and bake until a cake tester comes out clean, ~45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Take one layer and place on plating dish. If you have a serrated knife, shave off some of the top to level it out as much as possible. Coat with frosting (to avoid smearing the red crumb from the shaving, do one thin layer of frosting and let it sit in the fridge for a few minutes to harden then add the rest) and add the second layer to finish frosting.

Cream Cheese Frosting

1 stick unsalted butter, room temperature
1 8 oz package Neufchatel cheese (or cream cheese), room temperature
2 c powdered sugar
1/2 t vanilla extract

Cream butter and cheese together in mixer. Add powdered sugar and vanilla; turn mixer on low and begin combining ingredients (to avoid getting powdered sugar all over your pretty face) and once slightly incorporated, turn to medium to combine fully. If you want sweeter frosting, add sugar by the 1/2 c.

note: if your aspirations are even loftier than mine, this cake, if done in two pans, is perfect thickness to cut into four layers. If you do more layers though, I'd 1.5 the recipe (or even double) so you don't run out of frosting.