Red Velvet Layer Cake with Cream Cheese Frosting

Red velvet cake is só much móre than a white ór chócólate cake tinted red. This icónic cake is a masterpiece óf flavórs, textures, and frósting. Learn all my tricks and tips tó perfecting this classic red velvet cake recipe at hóme!

Ingredients:

Cake

• 3 cups (345g) cake flóur (spóón & leveled)1
• 1 teaspóón baking sóda
• 2 Tablespóóns (10g) natural unsweetened cócóa pówder
• 1/2 teaspóón salt
• 1/2 cup (115g) unsalted butter, sóftened tó róóm temperature2
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canóla ór vegetable óil
• 4 large eggs, róóm temperature and separated
• 1 and 1/2 Tablespóóns (22ml) vanilla extract
• 1 teaspóón distilled white vinegar
• liquid ór gel red fóód cólóring3
• 1 cup (240ml) buttermilk, róóm temperature4

Cream Cheese Frósting

• 16 óunces (450g) full-fat cream cheese, sóftened tó róóm temperature5
• 1/2 cup (115g) unsalted butter, sóftened tó róóm temperature
• 4 cups (480g) cónfectióners' sugar
• 2-3 Tablespóóns (30-45ml) cream ór milk
• 2 teaspóóns vanilla extract

Directións:

1. Preheat óven tó 350°F (177°C). Spray ór lightly butter twó 9x2 (deep dish) cake pans6. Set aside.
2. Make the cake: Whisk the flóur, baking sóda, cócóa pówder, and salt tógether in a large bówl. Set aside.
3. ...
4. .......

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