Two-Layer Red Velvet Cake with Cream Cheese Frosting

What you need

• 300 g (2 2/3 cups) cake flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt, for the cake
• 240 ml (1 cup) buttermilk, at room temperature
• 1 tbsp white vinegar
• 2 tsp vanilla extract, for the cake
• 1 tbsp red gel food coloring, or more for a deeper red
• 115 g (1 stick) unsalted butter, for the cake, softened
• 180 ml (3/4 cup) neutral oil
• 300 g (1 1/2 cups) granulated sugar
• 2 large eggs, at room temperature
• 450 g (16 oz) full-fat cream cheese, softened
• 170 g (1 1/2 sticks) unsalted butter, for the frosting, softened
• 600 g (5 cups) icing sugar, also sold as powdered sugar
• 1 tsp vanilla extract, for the frosting
• 1 pinch salt, for the frosting

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F). Grease two 23 cm (9 in) round cake pans and line each base with a circle of baking paper.

2. 2

   Sift the cake flour, cocoa, baking soda and 1/2 tsp salt into a bowl.

3. 3

   In a jug, stir the buttermilk, vinegar, 2 tsp vanilla and the food coloring together.

4. 4

   With a stand or hand mixer on medium-high, beat the 115 g butter with the oil and sugar until pale and smooth, about 2 min.

5. 5

   Add the eggs one by one, beating each in fully before the next goes in.

6. 6

   Turn the mixer to low. Add the flour mix in three parts, pouring in the red buttermilk between them, and stop once no dry streaks show.

7. 7

   Share the batter between the two pans and level the tops.

8. 8

   Bake on the middle shelf until the tops bounce back under a fingertip and a toothpick pushed into the middle comes out clean, 28-32 min.

9. 9

   Leave the layers in their pans for 15 min. Invert them onto a wire rack and leave until cold all the way through, about 1 hour.

10. 10

    For the frosting, beat the cream cheese with the 170 g butter on medium-high until smooth and lump-free, about 2 min.

11. 11

    Add the icing sugar, 1 tsp vanilla and the pinch of salt. Mix on low until the sugar is absorbed, then beat on medium-high until light and creamy, 2-3 min.

12. 12

    If the cakes have domed, slice the tops flat with a long serrated knife.

13. 13

    Set one layer on a serving plate and spread a thick, even layer of frosting over it.

14. 14

    Put the second layer on top, then cover the top and sides with the remaining frosting.

15. 15

    Chill the cake for at least 1 hour so the frosting firms up before slicing. Keep leftovers in the fridge.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.