Classic Red Velvet Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup unsalted butter, softened
  • ½ cup canola or vegetable oil
  • 3 cups sugar
  • 3 large eggs
  • 3½ cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1½ cups whole buttermilk
  • ¼ cup hot water
  • 1 tablespoon vanilla extract
  • 1 tablespoon red gel food coloring
  • 2 teaspoons distilled white vinegar
  • Peppermint Cream Cheese Frosting (recipe follows)
  • Garnish: crushed peppermint candies, candy canes, cake crumbs
Instructions
  1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray with flour, and line bottoms of pans with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, oil, and sugar at medium speed until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in ¼ cup hot water, vanilla, food coloring, and vinegar. Divide batter evenly among prepared pans (about 3 cups each), smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in centers comes out clean, 30 to 40 minutes, rotating halfway through. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Wrap each layer in plastic wrap, and chill until firm, at least 1 hour or overnight.
  5. Level cooled cake layers, if desired, reserving excess leveled caked for cake crumbs (see note). Place 1 cake layer on a serving plate. Spread 1½ cups Peppermint Cream Cheese Frosting on top. Top with second cake layer, and spread 1½ cups Peppermint Cream Cheese Frosting on top. Top with remaining cake layer. Spread remaining 5 cups Peppermint Cream Cheese Frosting on top and sides of cake. Refrigerate assembled cake for at least 15 minutes. Garnish top and sides of cake with crushed peppermint candies, candy canes, and cake crumbs, if desired.
Notes
Note: For cake crumbs, crumble excess cake and place on a baking sheet. Bake at 350° until dry, about 8 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/classic-red-velvet-cake/