Red velvet cake

3 cups self rising flour
2 teaspoons baking soda
2 Tablespoons  unsweetened cocoa powder
1 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
2 cups  granulated sugar
1 cup  canola oil
4 large eggs, room temperature
2 Tablespoons  vanilla extract
 red food coloring
1 cup milk, room temp
16 ounces  cream cheese, softened
1/2 cup  unsalted butter, softened
4 cups confectioners' sugar
3 Tablespoons milk
2 teaspoons vanilla extract
Preheat oven to 350°F . Spray or lightly butter two 9x2 cake pans. Set aside.
Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a  attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together  well. Scrape down the sides  with a  spatula . Add the oil and beat on high for 2 minutes. combine with the oil.
Add  eggs  and the vanilla.  Beat on medium-high speed until combined. Scrape the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the food coloring-- until you reach your desired color.more like  3 and 1/2 Tablespoons. With the mixer on low speed, add the dry ingredients  alternating with the milk, begin and end with the dry ingredients, and mix each addition just until well mixed. Do not overmix.
Pour batter into cake pans filling 2/3 of the way full. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as judged by wet crumbs on the toothpick, bake them for longer. However do not overbake; your cakes may dry out. Remove from the oven and allow cakes to cool in the pans set on a wire rack.or let them stay in the pans to Cool them completely.

Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and 2 Tablespoons of cream. Beat for 2 minutes. Add the vanilla and 1 more Tablespoon cream if needed to thin out. Beat on high for 2 full minutes. Taste the frosting and add a pinch of salt if it is too sweet.
Assemble and frost: First, using a large  knife, slice a thin layer off the tops of the cakes to create a flat surface. Set these thin pieces of cake aside. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread remaining frosting all over the top and sides.

when baking cupcakes bake for 12 to 15 minutes


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