Red Velvet Cake with Coconut-Cream Cheese Frosting

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.8 teaspoon baking soda 
• 0.8 cup butter softened
• 1.5 cups buttermilk 
• 3 large eggs 
• 2.8 cups flour all-purpose
• 3 tablespoons liquid food coloring red
• 0.3 teaspoon salt 
• 2 cups sugar 
• 0.5 cup cocoa unsweetened
• 1 tablespoon vanilla extract 

Equipment

• oven
• whisk
• stand mixer

Directions

1. Preheat oven to 35
2. Beat butter at medium speed with a heavy-duty electric stand mixer until light and fluffy. Gradually add sugar, beating until blended.
3. Add eggs, 1 at a time, beating until blended after each addition.
4. Add food coloring and vanilla, beating until blended.
5. Whisk together flour and next 4 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Spoon batter into 4 greased and floured 8-inch round cake pans.
6. Bake all pans at the same time, with 2 pans on top rack and 2 pans on bottom rack, at 350 for 10 minutes; rotate pans, and bake 10 to 12 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.
7. Remove from pans to wire racks, and cool completely (about 1 hour).
8. Spread about 1 cup Coconut-Cream Cheese Frosting between cake layers; spread remaining frosting on top and sides of cake.