Old-Fashioned Red Velvet Cake
 
Makes 1 (9-inch) cake
Ingredients
  • 1½ cups (340 grams) unsalted butter, softened
  • 3 cups (600 grams) granulated sugar
  • 6 large eggs, room temperature
  • ¾ cup sour cream, room temperature
  • 1 (1-ounce) bottle red food coloring
  • 2 teaspoons vanilla extract
  • 3¾ cups (469 grams) all-purpose flour
  • ¾ cup (64 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups whole buttermilk, room temperature
  • Cream Cheese Frosting (recipe follows)
  • Garnish: cake crumbs
Instructions
  1. Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
  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. Add sour cream, food coloring, and vanilla, beating to combine.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans (smoothing tops if necessary).
  4. Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with cake crumbs, if desired. Refrigerate for 1 hour before serving.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/old-fashioned-red-velvet-cake/