Red velvet cake

Instructions

1. Step 1

   Preheat the oven to 175°C, grease two 20 cm round pans with to taste unsalted butter and line the bottoms with rounds of parchment paper. Baking two pans at once gives you layers of equal thickness. The pans are ready when the sides are evenly buttered and the parchment lies flat on the bottom.

   Mark step 1 as done

2. Step 2

   Sift 300 g cake flour, 10 g cocoa powder, 5 g baking soda and 4 g salt together into a bowl. Sifting well spreads the cocoa and baking soda evenly so the crumb has no specks. The mixture is ready when it is an even light brown with no lumps of cocoa.

   Mark step 2 as done

3. Step 3

   In another bowl, beat 300 g granulated sugar with 240 g vegetable oil and 100 g eggs, then add 240 g buttermilk, 15 g red food coloring, 5 g vanilla extract and 5 g lemon juice. The acid in the buttermilk and lemon reacts with the baking soda to give the cake a soft rise. The mixture is ready when it is an even bright red and slightly thick.

   Mark step 3 as done

4. Step 4

   Add the dry ingredients to the wet ones in two additions, whisking just until the flour disappears, then stop. Overmixing robs the cake of its signature velvety tenderness. The batter is ready when it is thin, smooth and deep red with no white streaks of flour.

   Mark step 4 as done

5. Step 5

   Divide the batter evenly between the two pans, tap them gently to level the tops and bake at 175°C for about 28 to 32 minutes. Baking on the middle rack lets both layers cook evenly at the same time. They're done when the tops spring back when pressed lightly, the edges pull away from the pans and a skewer comes out dry.

   Bake at 175°C for about 28 to 32 minutes.

   Mark step 5 as done

6. Step 6

   Leave the cakes in the pans for about ten minutes, then turn them out onto a wire rack, peel off the parchment and let them cool completely, about an hour. Cream cheese frosting will melt straight away on a warm cake. They're ready when the center of each layer feels cool to the touch.

   Suggested time: about 60 minutes.

   Mark step 6 as done

7. Step 7

   Beat 340 g cream cheese with 110 g softened unsalted butter until smooth, then gradually add 250 g powdered sugar and 4 g vanilla extract and keep beating on medium speed. The frosting only turns silky, not lumpy, when the cheese and butter are both at room temperature. It's ready when it is light, fluffy, ivory white and holds its shape when spread.

   Mark step 7 as done

8. Step 8

   Use a long serrated knife to slice off the domed top of each layer, saving the crumbs for decorating. Level layers keep the cake standing straight instead of leaning when stacked. The layers are ready when they sit perfectly flat on the counter and show their smooth red crumb.

   Mark step 8 as done

9. Step 9

   Place one layer on a plate, spread a thick layer of frosting over it, set the second layer on top, then spread a thin coat of frosting all over the cake and chill it for about 20 minutes. This thin coat locks in the crumbs so the final layer of frosting stays clean. It's ready when the thin coat has firmed up and doesn't stick to your finger when touched lightly.

   Suggested time: about 20 minutes.

   Mark step 9 as done

10. Step 10

    Spread the remaining frosting over the whole cake, smooth the top and sides with a spatula, then sprinkle the red crumbs over the top or around the base. Red crumbs against white frosting are the classic way to decorate a red velvet cake. You're done when the frosting is smooth, no red crumbs show through and the layers stand straight.

    Mark step 10 as done