Southern Red Velvet Cake - pans

Method

• Preheat the oven to 350F.
• Generously spray three 9 x 2-inch round cake pans with nonstick cooking spray, and line with parchment paper.
• Spray the lining; dust with cocoa, tapping out any excess.
• Set aside.
• Whisk together the flour, salt, and cocoa in a medium bowl; set aside.
• Mix the sugar and oil at medium speed in the bowl of an electric mixer fitted with the paddle attachment until combined.
• Add the eggs, one at a time; mixwell after each addition.
• Mix in the food coloring and vanilla.
• Add the flour mixture in three batches, alternating with the buttermilk, mixing well after each addition.
• Scrape down the sides of bowl as needed.
• Stir together the baking soda and vinegar in a small non-reactive bowl.
• Add the baking-soda mixture to the batter, and mix at medium speed for 10 seconds.
• Divide the batter equally among the pans.
• Tap the pans on the counter to remove bubbles.
• Bake until a cake tester inserted in the middle of the cake comes out clean, 35 to 40 minutes.
• Cool the pans on a rack for 5 minutes.
• Invert the cakes onto wire racks to cool completely.
• To assemble, place one layer top-side down on a cake stand.
• Using an offset spatula, spread with a 1/4-inch-thick layer of frosting.
• Repeat with the remaining layers.
• To frost the top and sides of the cake, work from the center toward and over the edge, making sure to coat evenly.
• The cake can be stored in the refrigerator for up to 1 week.
• In a standing electric mixer fitted with the paddle attachment, or with a hand held electric mixer in a large bowl, mix the cream cheese and butter at low speed until incorporated.
• Add the sugar and vanilla.
• Increase the speed to high, and mix until light and fluffy, about 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed.
• Store in the refrigerator before using, until it is somewhat stiff, about 15 minutes.
• The frosting may be stored in the refrigerator for 3 days.