Red Velvet Cake with Buttercream Frosting

Recipe Ingredients:

For The Cake:

• 4 ounces butter, softened
• 9 3/8 ounces sugar
• 2 large eggs
• 1 ounce liquid red food color
• 1/2 ounce Dutch-process cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vinegar
• 9 1/2 ounces  Unbleached All-Purpose Flour
• 8 ounces buttermilk

For The Buttercream Frosting:

• 4 ounces butter, softened
• 3 1/4 ounces shortening
• 1/4 teaspoon salt
• 24 ounces confectioners' sugar
• 1 1/2 ounces milk, more or less to make a spreadable frosting
• 2 teaspoons vanilla extract
  

Directions:

For The Cake:

1. Preheat the oven to 350 degrees F.
2. Lightly grease two 8" pans.
3. Grease parchment rounds, and line the bottom of both pans.
4. Beat the sugar and butter until well mixed.
5. Add the eggs one at a time, beating the mixture after adding each egg.
6. Mix in the baking soda, cocoa, food color, and salt.
7. Beginning and ending with the flour,  alternately beat in the flour, then buttermilk.
8. By alternating the flour and butter, it helps to keep the mixture smooth.
9. Place the batter into the pans (it will be stiff) and wet a rubber spatula with a little water. Spread batter smoothly.
10. Place in oven, and bake the cakes for 25 to 30 minutes, until the tops are set. Insert a wooden pick in the center of the cakes. If the pic comes out clean, the cakes are done. If not, bake until the pick comes out clean.
11. Remove the cakes from the oven, and let cool for 10 minutes.
12. Turn them out of the pans onto a rack to cool completely before frosting.

For The Frosting:

1. Beat together the butter and shortening until fluffy. Stir in the salt, and vanilla. Add the confectioners' sugar, then milk, beat thoroughly and scrape the sides of the bowl. You can add more sugar or milk to adjust the consistency of the frosting.
2. Keep frosting covered at room temperature, to keep it from forming a crust if you are not going to use it right away.
3. After the cakes are cool, make a total of 4 layers by slicing each layer horizontally.
4. Frost one layer at time, then a cake, until layers are stacked, ending with frosting for the top.
5. Slice cake into wedges, and serve.
6. You can store cake well covered at room temperature for a few days, or you may freeze it for later.