Red Velvet Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs (200 grams), room temperature
  • 2½ cups (313 grams) all-purpose flour
  • ½ cup (43 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (240 grams) whole buttermilk
  • 1 (1-ounce) bottle (30 grams) liquid red food coloring
  • 1 tablespoon (15 grams) distilled white vinegar
  • 2 teaspoons (8 grams) vanilla extract
  • Ermine Icing (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla. Divide batter among prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Trim each layer flat; reserve trimmings for garnish. Spread Ermine Icing between layers and on top of cake. Spread a thin layer of Ermine Icing on sides of cake; using a bench scraper, smooth icing, leaving sides of cake exposed. Crumble reserved cake trimmings on top of cake. Store in an airtight container.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/red-velvet-cake-2/