准备

做蛋糕

• 将烤箱加热到350°F。润滑两个9英寸蛋糕盘，带1汤匙。每个黄油。加2汤匙。面粉到每个锅中，然后摇动锅以覆盖底部和侧面。挖出多余的面粉，将锅放在一边。

  Sift the remaining 3 cups of flour with the cocoa, baking powder, baking soda, and salt, and set aside.

  在立式搅拌机（如果使用手动搅拌机）的碗中，将剩余的黄油涂上红糖，食用色素和低点的香草，以混合。将混合速度提高到中高，然后打直到充气并苍白，约2分钟。降低中等的速度，一次加入一个鸡蛋，每次添加之间彻底跳动，并使用橡胶刮刀根据需要刮擦碗的侧面和底部。将速度降低到低，并加入三分之一的干成分，然后加上一半的酪乳。重复，以干燥混合物的最后三分之一结束。刮下碗的底部和侧面，将面糊分开在两个准备好的蛋糕盘之间，并尽可能均匀地散布。

  Bake until a cake tester inserted into the center comes out clean and the center of the cake resists slight pressure, about 40 minutes. Cool on a wire rack for 15 minutes, and then run a paring knife around the edges of each pan to release the cake from the sides; invert the cakes onto the cooling rack. Cool for 1 hour, and then wrap each cake in plastic wrap for at least a few hours.

做糖霜

• Beat the cream cheese, butter, and vanilla together in the bowl of a stand mixer (or in a large bowl if using a hand mixer) on low speed to combine. Increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add a few cups of the confectioners’ sugar, incorporating it into the cream cheese mixture on low speed until combined. Repeat with the remaining sugar, adding it to the mixer in two additions. Once all of the sugar is added, increase the speed to medium-high and beat until fluffy, about 1 minute.

To assemble the cake

• Unwrap the cake layers. Slice off the rounded top 1/8 inch of each cake and place the trimmed-away portion in the bowl of a food processor. Slice each cake in half horizontally (you’ll end up with 4 layers), working over a baking sheet to catch any crumb. Add the crumbs to the food processor and pulse until fine.

  Place one cake layer on a cake round or large plate (make sure that the diameter of the plate is at least 1 inch larger than the cake). Use an offset spatula to evenly spread a heaping 3/4 cup of frosting on the first cake layer. Repeat with the remaining three cake layers, ending with a bottom half of a cake on top, browned-side up (so you don’t get cake crumbs in the frosting). Spread the remaining frosting over the top and sides of the cake (the sides don’t have to look perfect—you’re going to cover them with cake crumbs anyway). Gently press a handful of the reserved crumbs into the side of the cake until all of the sides are evenly coated. Refrigerate for at least 2 hours before serving.

提前提示

You can make the cake layers up to 3 days in advance. The filled and frosted cake keeps for up to 3 days in the refrigerator. Let it stand at room temperature for at least 20 minutes before slicing.

Red velvet cupcakes:按照面对面的页面上的食谱，制作半批面糊（除非您有两个12杯松饼罐，在这种情况下，您可以制作全尺寸批次），并将发酵粉降低至1茶匙。烘烤，直到蛋糕为圆顶并抵抗12到15分钟的轻微压力。完全冷却，然后用半批糖霜糖霜结霜。