Red Velvet Cake with Buttercream Frosting

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt. (Prep time: 15 minutes)

Recipe View 7 mins In a large bowl, cream together 1/2 cup of softened butter and 1 1/2 cups of sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, until well combined. Gradually add the sifted dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix in 1 teaspoon of vanilla extract and the red food coloring until the batter is uniformly colored. In a separate small bowl, stir together the baking soda and vinegar; gently fold the foamy mixture into the batter. (Mixing time: 20 minutes)

Recipe View 5 mins Pour the batter evenly into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 30 minutes. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (Baking time: 30 minutes, Cooling time: 60 minutes)

Recipe View 3 mins For the buttercream frosting, place the all-purpose flour in a saucepan. Gradually whisk in the milk, ensuring no lumps remain. Cook over medium-low heat, whisking constantly, until the mixture thickens into a smooth, pudding-like consistency. Remove from heat and let cool completely. (Frosting base prep: 15 minutes, Cooling: 30 minutes)

Recipe View 35 mins In a large bowl, beat together 1 cup of sugar and 1 cup of softened butter with an electric mixer until light and fluffy. Gradually beat in the cooled milk mixture. Add 1 teaspoon of vanilla extract. Continue beating until the frosting is smooth, light, and spreadable. (Frosting completion: 10 minutes)

Recipe View 15 mins Once the cakes are completely cool, frost generously with the buttercream. Get creative with your decorations! (Decoration time: 15 minutes)