Classic Red Velvet Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 2½ cups plain flour, sifted
02 - 1 tsp fine sea salt
03 - 1 tsp baking soda
04 - ½ cup soft butter
05 - 1½ cups white sugar
06 - 2 fresh eggs, at room temperature
07 - 2 tsp pure vanilla essence
08 - 2 tbsp unsweetened cocoa powder
09 - 1 cup fresh buttermilk, room temperature
10 - 1 tbsp white vinegar
11 - 1-2 tbsp red food coloring

→ Cream Cheese Frosting

12 - 2 blocks (8oz each) cream cheese, softened
13 - 1½ cups unsalted butter, room temperature
14 - 1 tsp vanilla extract
15 - Small pinch of kosher salt
16 - 1½ pounds powdered sugar, sifted

# Instructions:

01 - Heat your oven to 350°F and get your cake pans ready by greasing them well with butter and dusting with flour. If you're making a three-layer cake, use 6-inch pans, or go with two 9-inch pans for a classic two-layer version.
02 - Take a medium bowl and sift together your flour, salt, and baking soda. This step is crucial for getting that perfect, light texture we're after.
03 - In your large mixing bowl, cream the softened butter until it's nice and smooth. Gradually add the sugar and beat for about 3 minutes until the mixture becomes light and fluffy. Add your eggs one at a time, making sure each one is fully incorporated before adding the next. Mix in the vanilla extract.
04 - Sift the cocoa powder directly into your butter mixture and gently fold it in until just combined. Don't overmix at this stage.
05 - In a measuring cup, whisk together the buttermilk, vinegar, and red food coloring. The more coloring you add, the more vibrant your cake will be.
06 - With your mixer on low speed, alternate adding the flour mixture and buttermilk mixture to your batter, starting and ending with flour. Mix just until everything comes together - overmixing will make your cake tough. Divide the batter evenly between your prepared pans.
07 - Slide your pans into the oven and bake for 30-35 minutes, or until the centers spring back when lightly touched. Let them cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat the cream cheese and butter together until smooth and creamy, about 3 minutes. Add vanilla and salt, then gradually beat in the sifted powdered sugar until the frosting is fluffy and spreadable.
09 - Place your first cake layer on a serving plate and spread about ½ cup of frosting on top. Add the next layer and repeat. For the final layer, spread frosting all over the top and sides. Use a bench scraper or spatula to smooth everything out, then pipe decorative borders if desired. Chill for an hour to set the frosting before serving.

# Notes:

01 - If your cake layers have domed tops, level them with a serrated knife for better stacking.
02 - Bring all refrigerated ingredients to room temperature before starting for the best mixing results.
03 - Handle the cake layers gently during assembly as they're quite tender and delicate.
04 - For best results, weigh your flour rather than using cup measurements for accuracy.
05 - The cake can be stored covered at room temperature for 2 days or refrigerated for up to a week.

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