6-layer Red Velvet Cake

Ingredients:

Cake

• 1 and 1/3 cups vegetable oil, plus extra for greasing the pans
• 3 cups premium flour, plus extra for dusting the pans
• 1 tbsp cocoa powder
• 1 teaspoon of baking soda
• 1/2 tsp salt
• 1.5 cups of sugar
• 1 tbsp. sour milk
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1.5 tsp red gel food coloring

Cream

• 450 g cream cheese, room temperature
• 450 g butter, room temperature
• A pinch of salt
• 1 tsp vanilla extract
• 5 cups powdered sugar
• 1 cup (112 ml container) red, white, and blue sprinkles

Preparation:

1. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans with vegetable oil. Dust with flour, tapping off any excess.
2. Make the cakesIn a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, combine the sugar, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until smooth. Continue whisking until combined, adding food coloring. Pour the flour mixture into the mixture. Whisk until smooth.
3. Spoon 3/4 cup of batter into each prepared pan (you want a very thin layer). Set aside any remaining batter. Bake until a toothpick inserted into the center comes out clean and there's no dent when you press it into the cake, about 16-18 minutes. Transfer to a wire rack and cool for about 5 minutes in the pans. Then invert the cakes onto a wire rack to cool completely.
4. Meanwhile, cool the pans under cold running water, then wipe them dry. Grease them again with vegetable oil and dust them with flour. Repeat this process to bake 2 more cake layers, using 3/4 cup of batter for each. Then repeat. You should have 6 cake layers.
5. Make creamBeat the cream cheese, butter, and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy. Beat in the vanilla extract while continuing to beat. Then add the powdered sugar, adding it in three additions. The mixture should be smooth.
6. Place 1 cake layer on a serving platter and spread evenly with 1/2 cup of frosting. Repeat with the remaining 5 layers. Then, frost the top and sides of the cake with a thin layer of the remaining frosting (no thicker than needed to attach the sprinkles). Refrigerate until the frosting is set but still soft (about 10 minutes).
7. Place the cake (on a platter) in a rimmed baking sheet. Cover the top and sides completely with sprinkles, including any that fall onto the baking sheet.