Classic Red Velvet Cake

Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Prepare the cake pans by lining their bottoms with parchment paper and spraying their sides with cooking spray.

Make the cake: In a medium-sized bowl, combine and sift together the dry ingredients such as flour, cocoa powder, baking soda, and salt. Set these aside for later use.

Warm the buttermilk in the microwave just until it reaches a comfortable temperature, approximately 30 seconds. Add vanilla to the buttermilk and mix well. Set this aside as well.

Combine the brown sugar and butter in a large bowl using an electric mixer until they form a light and fluffy mixture, taking about 5 minutes to achieve this. Gradually add eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the dry ingredients and buttermilk in three separate additions until everything is fully combined. Allow the mixer to run on low speed for an additional 5 minutes, then divide the batter evenly among the prepared cake pans.

Bake the cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, taking about 30 to 35 minutes. Remove the cakes from the oven and let them cool in the pans for 15 minutes before transferring them to wire racks to cool completely, allowing at least 30 minutes for this process. Cover the cakes with plastic wrap and chill them in the refrigerator, allowing at least 1 hour to overnight.

Prepare the frosting: In a medium-sized saucepan, combine sugar, milk, flour, and salt. Cook over medium heat while whisking constantly until the mixture thickens and begins to simmer, taking about 10 minutes. Remove from heat and pour into a medium-sized bowl. Chill the mixture in the refrigerator for about 45 minutes, stirring occasionally.

Beat the butter in a large bowl using an electric mixer until it reaches a smooth consistency, taking about 5 minutes to achieve this. Gradually add the chilled milk-flour mixture, one-quarter cup at a time, beating well after each addition and scraping down the sides of the bowl. Mix in vanilla.

Assemble the cake: Use a serrated knife to level each cake layer evenly. Spread about two-thirds cup of frosting onto one cake layer; repeat with the second and third layers, stacking them as you frost. Cover the outside of the cake with a thin layer of frosting to catch any crumbs, then refrigerate for about 20 minutes.

Spread the remaining frosting over the cake. Cut and serve.