Homemade Red Velvet Cake

Ingredients:

Cakes

• 2 3/4 cups flour, spooned into a measuring cup and leveled, plus extra for dusting the pans
• 1.5 cups granulated sugar
• 3/4 tsp baking soda
• 0.5 tsp fine salt
• 1/4 cup very hot water
• 2 tablespoons cocoa powder
• 1 cup of milk
• 2 tablespoons white distilled vinegar
• 1 and 1/4 cups vegetable oil
• 2 large eggs at room temperature
• 1 tsp vanilla extract
• 1 bottle (30 ml) red food coloring (about 2 tbsp)

Cream

• 2 packages of 220g cream cheese, softened
• 165 g softened butter
• 1 tsp vanilla extract
• A pinch of fine salt
• 3 cups powdered sugar
• 1 tbsp. milk, as needed

Preparation:

1. Cakes: Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray two 9-inch (22cm) cake pans with cooking spray; dust with flour, shaking out any excess.
2. In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a smaller bowl, whisk together the hot water and cocoa powder until smooth; let cool slightly. In another small bowl, combine the milk and vinegar and let the mixture simmer for 3-5 minutes until thickened.
3. In a large bowl, whisk together the vegetable oil, eggs, and vanilla until smooth. Stir in the red food coloring and diluted cocoa powder. Alternately fold in the flour mixture in three additions and the milk mixture in two additions, beginning and ending with the flour, until all ingredients are combined. Divide the batter evenly among the prepared pans.
4. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack and cool completely.
5. Cream: While the cake layers are cooling, beat the cream cheese, butter, vanilla, and salt in a large bowl with a mixer on medium speed until smooth and fluffy. Gradually beat in the powdered sugar and mix. Increase the mixer speed to high and beat until the frosting is very fluffy and smooth, with no powdered sugar grains. If the frosting seems too thick, stir in milk to thin it.
6. For assembly: Place one cake layer, bottom side down, on a cake plate. Spread 1 cup of frosting on top and spread it to the edges. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. If the frosting becomes too soft while assembling the cake, briefly refrigerate the cake and frosting before continuing.
   
   

   Note

   
   The cake layers can be baked the day before assembling and serving the cake. Wrap them in plastic wrap, then in foil, and store at room temperature. Alternatively, you can bake and assemble the cake the day before, refrigerate it overnight, and let it sit at room temperature for a few hours before serving.