Red Velvet Cake - unbleached cake flour

Method

• Combine the flour, salt and cocoa powder together in a bowl.
• In another bowl, mix the buttermilk and food coloring.
• In your stand electric mixer, cream the butter and sugar until they are light and fluffy (about 2 minutes)
• Add eggs to the sugar mixture one at a time.
• Add the vanilla extract and mix again.
• Then, on low speed, alternate adding the flour mixture and buttermilk mixture to the sugar mixture: starting and ending with the flour mixture.
• Next, in a small bowl, combine the baking soda and vinegar, allowing it to fizz and quickly fold it into the batter.
• Preheat oven to 350°.
• Pour 2 cups into a 9 inch round cake pan, greased and lined with parchment paper on the bottom. (I baked two at a time.4 cake layers8 cups total batter)
• Bake for 25 minutes, or until a toothpick comes out clean.
• While they are baking, prepare the icing.
• In a large bowl, beat the whipping cream until it has stiff peaks.
• In a another bowl, beat the cream cheese, vanilla extract and powdered sugar.
• Fold the cream cheese mixture into the whipping cream.
• Chill the icing for about an hour until it is hard enough to easily spread.
• Once the cake is cooked, take it out of the oven, let it sit for about 5 minutes in the pan, then turn over onto a cooling rack. Let them cool completely before icing.
• Spread each layer with the icing, then dirty ice the sides and top (dirty icing: icing the cake with a thin layer of icingit doesn't have to be pretty and it can be filled with crumbs too)
• Chill the cake for about an hour. (Don't forget to put the icing back in the fridge too.)
• Ice the cake and decorate with your favorite sprinkles.