Simple red velvet cake recipe

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    Cake

    • 8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F
    • 1 1/3 cups (266g) granulated sugar
    • 2 large eggs, at room temperature
    • 2 tablespoons (28g) liquid red food color
    • 3 tablespoons (14g) Dutch-process cocoa
    • 1 teaspoon table salt
    • 1 teaspoon baking soda
    • 1 teaspoon cider vinegar or white vinegar
    • 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
    • 1 cup (227g) buttermilk, or low-fat plain (not Greek) yogurt, at room temperature

    Frosting

    • 8 tablespoons (113g) unsalted butter, softened*
    • 1/2 cup (92g) vegetable shortening*
    • scant 1/4 teaspoon table salt
    • 2 tablespoons (14g) meringue powder, optional, for a smoother icing that holds its shape a bit better
    • 6 cups (681g) confectioners' sugar
    • 3 tablespoons (43g) milk, or enough to make a spreadable frosting
    • 2 teaspoons King Arthur Pure Vanilla Extract

    1. To make the cake: Preheat the oven to 350°F.

      Lightly grease two 8" pans, then line the bottom with parchment rounds, and lightly grease the parchment, too.

    2. Beat the butter and sugar until well combined. Add the eggs one at a time,

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