Red Velvet Cake with Cream Cheese Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 3 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2 cups granulated sugar
• 3/4 cup unsalted butter, softened
• 1/3 cup vegetable or canola oil
• 3 large eggs
• 2 large egg yolks
• 1 oz liquid red food coloring
• 1 1/3 cups buttermilk
• 1 Tbsp vanilla extract
• 1 1/2 tsp vinegar
• 16 oz cream cheese, nearly at room temperature
• 1 cup unsalted butter, nearly at room temperature
• 1 1/2 tsp vanilla extract
• 6 cups powdered sugar

Directions

1. For the red velvet cake, heat the oven to 350 degrees. Butter 3 (9-inch) round cake pans, fit a parchment circle into the bottom of each pan, then butter the parchment too. Set the pans aside.
2. Place the flour, baking soda and salt in a large mixing bowl. Sift the cocoa powder over the top, then whisk everything together for 20 seconds and set it aside.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, beat the sugar and butter together until the mixture looks light and fluffy. This will take several minutes on high speed. Add the vegetable oil and mix it in, then scrape the bowl.
4. Add the eggs one at a time, mixing only until each one disappears into the batter. Beat in the egg yolks, then add the red food coloring. Scrape the bowl again.
5. Pour the buttermilk into a liquid measuring cup, then whisk in the vanilla extract and vinegar. Add the dry ingredients and buttermilk mixture in alternating additions, starting and finishing with the flour mixture: mix in 1/3 of the flour mixture, then 1/2 of the buttermilk mixture, continuing in the same pattern and mixing just until combined after each addition.
6. Scrape the sides and bottom of the bowl, then fold the batter gently until everything is evenly mixed.
7. Divide the batter evenly between the three prepared pans. Smooth it into level layers and bake in the heated oven for 26 – 30 minutes, until a toothpick inserted in the center of a cake comes out clean.
8. Let the cakes cool in their pans for 10 minutes. Run a knife around the edges to release them, then turn them out onto wire racks and let them cool completely. When the layers are fully cool, cover them with Cream Cheese Frosting. Store the cake in an airtight container in the refrigerator.
9. For the Cream Cheese Frosting, beat the cream cheese and butter in a large mixing bowl with an electric hand mixer until smooth and fluffy. You can use a stand mixer instead.
10. Add the vanilla and powdered sugar, then whip until the frosting is light and fluffy. Spread over the cooled cake.