Red Velvet Cake with Cream Cheese Frosting

Ingredients

FOR THE RED VELVET CAKE LAYERS

• 2 1/2 cups all-purpose flour
• 1 1/3 cups granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups buttermilk*
• 1 cup oil
• 2 large egg whites
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

FOR THE CREAM CHEESE FROSTING

• 1 cup 2 sticks unsalted butter, softened
• 8 ounces cream cheese (the kind in a brick)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• juice of half a lemon
• 1/2 teaspoon kosher salt

US CUSTOMARY - METRIC

Instructions

TO MAKE THE RED VELVET CAKE:

1. Preheat the oven to 350 degrees F, mist three 6-inch diameter cake pans** with non-stick spray, and line with circles cut from parchment paper.
2. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
3. Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
4. Pour the liquid ingredients into the dry, and stir together until smooth (about 90 seconds to 2 minutes).
5. Divide the batter equally between the three prepared pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
7. Cool completely, then fill and frost with cream cheese frosting.

TO MAKE THE CREAM CHEESE FROSTING:

1. Place the butter and cream cheese in a large mixing bowl, and beat until smooth.
2. Add the powdered sugar, and mix until incorporated.
3. Stir in the vanilla, lemon juice, and salt, then turn the mixer up to medium high speed and whip until fluffy.

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