The Real Red Velvet Cake

Recipe View Preheat oven to 325°F (163°C). Grease and line three 9-inch cake pans with parchment paper. (5 minutes)

Recipe View In a medium bowl, whisk together all-purpose flour, cake flour, cocoa powder, baking soda, and salt. Set aside. (5 minutes)

Recipe View Warm buttermilk in the microwave until just slightly warm (about 30 seconds). Stir in vanilla extract. Set aside. (2 minutes)

Recipe View In a large bowl, cream together brown sugar and softened butter with an electric mixer until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition. Gradually add the dry ingredients and buttermilk mixture in three alternating additions, beginning and ending with the dry ingredients. Mix on low speed for a final 5 minutes to ensure a smooth batter. Divide batter evenly among prepared cake pans. (15 minutes)

Recipe View Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans for 15 minutes, then invert onto wire racks to cool completely. Wrap each layer tightly in plastic wrap and chill in the refrigerator for at least 1 hour, or preferably overnight. (60 minutes cooling + chilling)

Recipe View For the frosting: In a medium saucepan, whisk together granulated sugar, milk, sifted flour, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill in the refrigerator for about 45 minutes, stirring occasionally to prevent a skin from forming. (55 minutes)

Recipe View In a large bowl, beat softened butter with an electric mixer until smooth, about 5 minutes. Gradually add the chilled milk-flour mixture, about 1/4 cup at a time, beating well after each addition and scraping down the sides of the bowl. Mix in vanilla extract. (10 minutes)

Recipe View To assemble: Use a serrated knife to level the cake layers, if needed. Place one layer on a serving plate or cake stand and spread with about 2/3 cup of frosting. Repeat with the remaining layers. Apply a thin 'crumb coat' of frosting to the entire cake and chill in the refrigerator for 20 minutes to set. (30 minutes)

Recipe View Spread the remaining frosting evenly over the chilled cake. Slice and serve. (10 minutes)