Red Velvet Layer Cake (Food Network Kitchens) |
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Prep Time: 70 Minutes Cook Time: 40 Minutes |
Ready In: 110 Minutes Servings: 8 |
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Ingredients:
12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans |
3 cups cake flour (sift before measuring) |
3 tablespoons unsweetened dutch-process cocoa powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 3/4 cups granulated sugar |
1/3 cup vegetable oil |
3 large eggs, at room temperature |
1 tablespoon red food coloring |
2 teaspoons apple cider vinegar |
1 teaspoon vanilla extract |
1 cup buttermilk |
4 8 -ounce packages cream cheese, softened |
2 sticks unsalted butter, softened |
2 pounds (about 8 cups) confectioners' sugar |
1 tablespoon fresh lemon juice |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
Directions:
1. Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.
2. Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.
3. Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.
4. Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.
5. Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the crumb coat ; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.
6. Photograph by Levi Brown
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