Red Velvet Cake

By chelseausm

Ingredients

• 2 3/4 cups plus 1 tablespoon sifted cake flour or 2 1/2 cups sifted all-purpose flour, plus more for coating the pans
• 2 teaspoons fine salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 cup natural unsweetened cocoa powder
• 2 tablespoons (1 [1-ounce] bottle) red food coloring
• 1 1/2 tablespoons water
• 2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pans
• 2 cups granulated sugar
• 3 large eggs, at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon finely grated orange zest (from 1 to 2 oranges; optional)
• 1 cup whole or low-fat buttermilk

Preparation

Step 1

Heat the oven to 350°F. Coat 2 (9-inch) round cake pans generously with butter, then flour, tapping out any excess flour; set aside.
Sift the measured flour, salt, baking powder, and baking soda together twice; set aside. Whisk the cocoa, food coloring, and water in a small bowl until smooth; set aside.
Beat the measured butter in a large bowl using an electric mixer (or in the bowl of a stand mixer fitted with a paddle attachment) on medium speed until creamy, about 30 seconds. Add the sugar, 1/4 cup at a time, beating about 15 seconds after each addition and scraping down the sides of the bowl as necessary, until the mixture has lightened in color and become fluffy, about 2 minutes. Add the eggs one at a time, the vanilla, and the orange zest (if using), beating 15 seconds after each addition. Scrape down the sides of the bowl. Add the red cocoa mixture and mix until evenly incorporated.
On low speed, alternately add the flour mixture and the buttermilk, starting and ending with the flour mixture, until just incorporated. Once all the ingredients are incorporated, beat the batter 10 to 12 strokes with a spoon or spatula if using cake flour, 2 to 3 strokes if using all-purpose flour. (Do not overwork the batter, as this will make the cake tough.)
Divide the batter between the cake pans and spread the tops evenly with the spoon or spatula. Bake until a cake tester or toothpick inserted into the center comes out clean, about 30 minutes. Remove from the oven and let the cakes cool in their pans on a rack for 10 minutes. Slide a thin paring knife around the edges and invert the cakes onto the rack to cool completely, at least 1 hour.