Target: 6 × 4 inches · landscape

Red Velvet Cake

147 min · 12 slices

Ingredients

□ 2 1/2 cups all-purpose flour

□ 1 1/2 cups granulated sugar

□ 2 tbsp unsweetened natural cocoa powder

□ 1 tsp baking soda

□ 1 tsp fine salt

□ 2 large eggs, room temperature

□ 1 cup neutral oil

□ 1 cup buttermilk, room temperature

□ 2 tsp vanilla extract, divided

□ 1 tbsp white vinegar

□ 1 tbsp red gel food coloring

□ 16 oz cream cheese, softened

□ 1/2 cup unsalted butter, softened

□ 4 cups confectioners' sugar, sifted

□ 1/4 tsp fine salt for frosting

1. Heat oven to 350 F and prepare two pans. Whisk flour, cocoa, baking soda, and salt.

2. Whisk sugar and oil, beat in eggs, buttermilk, vanilla, vinegar, and coloring. Fold in dry mix just until combined.

3. Bake at 350 F until springy with moist crumbs; cool 10 minutes in pans, then on racks until completely cool.

4. Beat cream cheese and butter smooth; add sugar, vanilla, and salt. Level layers, frost between them, and stack.

5. Apply a thin crumb coat and chill until set. Finish with smooth frosting and chill briefly for clean slices.

Cook’s note: Cool the layers fully before frosting so the cream cheese icing stays smooth.