Red Velvet Cake with Creamy Vanilla Frosting

Makes one three-layer 9-inch cake

For the cake:

3 ½ cups cake flour (not self-rising)—I use regular all purpose flour and just sift it

¾ cup (1 ½ sticks) unsalted butter, softened –I’ve used regular butter and it seems fine

2 ½ cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 ½ teaspoons vanilla extract

1 ½ teaspoons salt

1 ½ cups buttermilk

1 ½ teaspoons cider vinegar

1 ½ teaspoons baking soda

Preheat oven to 350 degrees. Grease and lightly flour three 9-by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 min. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not over beat. In a small bowl (I use the same food coloring bowl to get as much red as I can), stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 min, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans 1 hour (I put them in the fridge when I’m in a hurry). Remove form the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with creamy vanilla frosting.

For the frosting:

6 tablespoons all-purpose flour

2 cups milk

2 cups unsalted butter, softened –once again, I’ve used regular salted butter and it’s fine

2 cups sugar

2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 min. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 min. In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 min, until smooth and creamy. Gradually add the sugar, beating continuously for 3 min until fluffy. Add the vanilla and beat well. Add the cooled milk mixture, and continue to beat on the medium high speed for 5-8 min, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer. Set a timer!) Use immediately.