Red Velvet Cake

6 servings

prepPreheat oven to 350°F / 175°C
prepButter and flour three 6-inch cake pans
2½ cups / 300 g all-purpose flour	Sift flour, salt, baking soda	Alternate flour & buttermilk into batter	Divide into pans, bake 350°F / 175°C, 30–35 min	Cool in pans 10 min, turn out to cool completely
1 teaspoon salt
1 teaspoon baking soda
½ cup / 113 g unsalted butter, room temperature	Cream butter & sugar, beat in eggs & vanilla
1½ cups / 300 g granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 tablespoons cocoa powder	Beat in cocoa powder
1 cup / 240 ml buttermilk, room temperature	Mix buttermilk, vinegar, food coloring
1 tablespoon white vinegar
1 to 2 tablespoons liquid red food coloring
2 8-ounce / 454 g blocks cream cheese, room temperature	Beat butter & cream cheese until fluffy	Layer cakes, frost, smooth, chill 1 hr
1½ cups / 340 g unsalted butter, room temperature
1 teaspoon vanilla extract	Beat in vanilla & salt
Pinch kosher salt
1½ pounds / 675 g confectioners sugar, sifted	Beat in confectioners sugar until fluffy

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