SOUTHERN RED VELVET CAKE WITH CLASSIC CREAM CHEESE FROSTING

Southern Red Velvet Cake with Classic Cream Cheese Frosting image

Provided by Food Network

Categories dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 20

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Nonstick cooking spray, for spraying the pan
32 ounces granulated sugar
12 ounces (3 sticks) unsalted butter, at room temperature
1 ounce molasses
12 ounces eggs, at room temperature
32 ounces buttermilk
4 ounces oil
2 ounces apple cider vinegar
2 ounces red liquid food coloring
1 ounce pure vanilla extract
35 ounces cake flour
1.75 ounces Dutch-processed cocoa powder
.5 ounce baking soda
.5 ounce salt
Classic Cream Cheese Frosting, recipe follows
24 ounces cream cheese, at room temperature
12 ounces (3 sticks) unsalted butter
30 ounces powdered sugar, sifted
.3 ounce vanilla
.1 ounce kosher salt

Steps:

Preheat the oven to 330 degrees F. Grease a 13-by-9-inch baking pan with cooking spray and line it with parchment paper.
Cream the granulated sugar and butter together in a stand mixer fitted with a paddle attachment until they're light and fluffy. Then add the molasses and mix. Add the eggs 1 at a time and mix until they're incorporated, then scrape down the bowl and paddle to make sure it is completely mixed.
In a pitcher, combine the buttermilk, oil, apple cider vinegar, food coloring and vanilla.
Sift together the flour, cocoa powder, baking soda and salt in a bowl. Alternate adding the dry ingredients and the wet ingredients to the butter and sugar mixture, finishing with the dry ingredients. Scrape the bowl and mix again, being careful not to over-beat.
Bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Let cool until no longer warm to the touch, then flip the cake out onto a cardboard cake board. With a serrated knife, remove the top of the cake to make it level. Flip the cake over and remove the browned bottom or "bloom" with the serrated knife. Slice the cake into 2 layers. Layer some of the Classic Cream Cheese Frosting between the cake layers, and then top the cake with it.
In a stand mixer fitted with a paddle attachment, beat the cream cheese and butter together until they're soft and light. Slowly add the powdered sugar. Scrape the bowl and paddle down, then add the vanilla and salt and mix until incorporated.