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Red Velvet Cake with Coconut-Cream Cheese Frosting

Photo: Jim Franco; Styling: Lydia Degaris Pursell

Hands-on time 30 mins
Total time 2 hrs, 35 mins
Yield Makes 10 to 12 servings
This cake bakes best in four pans. If you need additional pans, use 8-inch aluminum foil disposable pans. Just be sure to place them on a baking sheet for stability.

Ingredients

  • 3/4 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 3 tablespoons red liquid food coloring
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • Coconut-Cream Cheese Frosting

How to Make It

  1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring and vanilla, beating until blended.

  2. Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.

  3. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350° for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

  4. Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.