Red Velvet Cake

This is a Bobby Flay recipe. It is super fattening and loaded with calories, but worth it if you want to splurge!

CAKE:
3 3/4 cups all-purpose flour
3 tbsp. Dutch processed cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, at room temperature
2 1/4 cups granulated sugar
3/4 cups vegetable oil
3 large eggs, at room temperature
1/1/2 tsp. pure vanilla extract
1 1/2 tsp. red wine vinegar
1 tbsp. red food coloring
1 1/2 cups buttermilk, at room temperature

Preheat oven to 350. Butter & flour 2 (9") cake pans and line each pan with parchment paper. Whisk together the flour, cocoa powder, baking soda, & salt in small bowl. Cream the butter, sugar, & oil until light & fluffy ( with a paddle attachment to the mixer). Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar, & food coloring. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30-40 minutes or until a wooden skewer inserted into the center come out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pan. Let cool completely before frosting. Slice each cake into 2 layers and frost.

FROSTING:
1 lb. cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
4 cups sifted confectioners' sugar

In a large mixing bowl, beat the cream cheese, butter, & vanilla together until smooth. Add the sugar and on a low speed, beat until incorporated. In crease the speed to high and mix until very light & fluffy.