American Kitchen Classic Red Velvet Cake

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 16 tablespoons unsalted butter, softened (plus more for pans)
• 2 1/2 cups cake flour, sifted (plus more for pans)
• 2 tablespoons dutch-processed cocoa powder, sifted
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 2 tablespoons red food coloring
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 2 eggs
• 1 1/2 cups sugar
• 1/3 cup flour
• 1 1/2 cups milk
• 1 1/2 cups unsalted butter, softened
• 2 teaspoons vanilla extract

Recipe

• 1 heat oven to 350 degrees f.
• 2 butter and flour two 8′ cake pans, and set aside.
• 3 whisk together flour, cocoa, baking powder, and salt in a bowl; set aside. whisk together buttermilk, food coloring, vinegar, and vanilla in a bowl; set aside.
• 4 in the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
• 5 add eggs, one at a time, beating well after each addition.
• 6 on low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. increase speed to high and beat until batter is smooth, about 5 seconds.
• 7 divide batter between prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
• 8 bake cakes until a toothpick inserted in middle comes out clean, about 30 minutes. let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
• 9 when ready to frost the cake - whisk together sugar and flour in a 4-qt. saucepan; add milk and whisk until smooth.
• 10 stirring often, bring to a boil over medium-high heat; cook, stirring constantly, until very thick, about 5 minutes.
• 11 remove pudding from heat; cool.
• 12 in the bowl of a stand mixer fitted with a paddle, beat butter and 1/4 of the pudding on medium-high speed until fluffy and smooth, about 1 minute.
• 13 add half the remaining pudding, beating until smooth, and then add remaining pudding and vanilla. increase speed to high and beat frosting until and fluffy, about 3 minutes.
• 14 place one cake on a cake stand, and spread with 1 1/2 cups frosting. place second cake over frosting; cover top and sides with remaining frosting; chill to firm frosting. serve at room temperature.