Southern Red Velvet Layer Cake

Method13 steps

1. 1

   Step 1: Preheat the oven to 325°F /165°C.

2. 2

   Step 2: Generously grease two 9-inch round cake pans with the separate pan shortening and dust lightly with extra flour.

   Uses Shortening to grease the cake pans (quantity unspecified) · Extra flour to dust the cake pans (quantity unspecified)

3. 3

   Step 3: Whisk together 2 cups all-purpose flour, 1 tsp each baking soda, baking powder (1 teaspoon) and salt (1 teaspoon), and 2 tbsp unsweetened cocoa powder.

   Uses 2 cups all-purpose flour · 1 teaspoon baking soda · 1 teaspoon baking powder · 1 teaspoon salt · 2 tbsp unsweetened cocoa powder

4. 4

   Step 4: In a large bowl, combine 2 cups sugar and 1 cup vegetable oil.

   Uses 2 cups sugar · 1 cup vegetable oil or canola

5. 5

   Step 5: Mix in 2 eggs, 1 cup buttermilk, 2 tsp vanilla and the source’s 1–2 oz red food coloring until combined.

   Uses sugar-and-oil mixture · 2 eggs · 1 cup buttermilk · 2 teaspoons vanilla extract · 1–2 oz red food coloring, adjusted to preferred color

6. 6

   Step 6: Stir in ½ cup prepared plain hot coffee and 1 tsp white distilled vinegar; the coffee has no added sugar or cream.

   Uses prepared red cake wet mixture · 1/2 cup plain hot coffee (prepared (don't skip this ingredient)) · 1 teaspoon white distilled vinegar

7. 7

   Step 7: Mix the wet and dry mixtures together gradually, just until combined; the batter will be thin.

   Uses complete cake wet mixture · prepared cake dry mixture

8. 8

   Step 8: Divide the batter evenly between the two prepared pans.

   Uses prepared red-velvet batter

9. 9

   Step 9: Bake on the middle rack for 30–40 minutes, checking from 30 minutes, until a toothpick has moist crumbs but no wet batter. Avoid overbaking.

   Bake cake layers · 40 minUses cake batter in two pans

10. 10

    Step 10: Cool the pans on a rack until only warm to the touch.

    Uses two baked red-velvet layers

11. 11

    Step 11: Run a knife or offset spatula around the inside edges to loosen the cakes.

    Uses partly cooled cake layers

12. 12

    Step 12: Gently turn the layers out and let them cool completely. If needed, refrigerate to firm the delicate layers before stacking.

    Uses loosened cake layers

13. 13

    Step 13: Stack and frost the cooled layers with the ready cream-cheese frosting, making one two-layer cake. Keep the finished frosted cake refrigerated.

    Uses fully cooled red-velvet layers · Prepared cream-cheese frosting, enough for one two-layer 9-inch cake (quantity unspecified)