Red Velvet Cake with Cream Cheese Frosting

Ingredients:

For The Cake:

2 ½ cups (310g) all purpose flour plus extra for dusting pans

2 tablespoons unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

½ cup (1 stick/113g) unsalted butter softened

1½ cups (300g) granulated sugar

2 large eggs at room temperature

1 cup (8 ounces, 225g) buttermilk

¾ cup (180ml) vegetable oil

1 teaspoon white vinegar

1 teaspoon pure vanilla extract

1½ teaspoons red gel food coloring

For The Cream Cheese Frosting:

¾ cup (1½ sticks, 170g) unsalted butter softened

12 ounces (1½ blocks, 340g) cream cheese softened

5 cups (650g) powdered sugar

2 teaspoons pure vanilla extract

2 tablespoons heavy whipping cream (double cream in the UK)

Equipment:

3 x 9-inch (22cm) cake pans

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