The Best Red Velvet Cake with Silky Crumb for 14 Servings

Instructions:

1. Preheat and prep. Set your oven to 175°C (350°F). Grease two 9 inch round pans and line the bottoms with parchment paper. Note: Parchment is essential because this cake is very tender and prone to sticking.
2. Sift dry ingredients. In a large bowl, sift together the 375g cake flour, 15g cocoa powder, 6g baking soda, and 3g salt.
3. Mix wet ingredients. In your mixer, whisk the 240ml buttermilk, 360ml oil, 2 eggs, 2 tbsp red gel, 5ml vinegar, and 10ml vanilla until the color is uniform and vibrant.
4. Combine carefully. Gradually add the dry mixture into the wet on low speed. Stop mixing as soon as the last streak of flour vanishes. Note: Overmixing will lead to a tough, rubbery cake.
5. Divide and bake. Pour the batter into your pans equally. Bake for 35 minutes until a toothpick comes out clean and the center feels springy.
6. Initial cool. Let the cakes sit in the pans for 10 minutes until they start to pull slightly away from the edges.
7. Final cool. Transfer to a wire rack to cool completely. Wait until they are cold to the touch before even thinking about frosting.
8. Whip the frosting. Beat 450g cream cheese and 115g butter until silky and pale. Add 500g powdered sugar, 15ml cream, and salt. Beat on high for 2 minutes until light and fluffy.
9. Assemble the layers. Place one cake on a plate, spread a generous layer of frosting, then top with the second cake.
10. Final finish. Cover the top and sides with the remaining frosting, using an offset spatula to create texture.