Red Velvet Cake

This is from _Small Batch Baking_ in which the author writes: Red Velvet Cake was my childhood favorite because it was chocolate _and_ it was red like my birthstone, the ruby. It was just barely chocolate--the cake typically had only a few teaspoons of cocoa powder in it. There was nothing subtle about the color, however, because it took as much as two ounces of red food coloring to produce that shade of red. This version is a bit more subdued in color buy definitely not in flavor, and it has a frosting you'll want to make again and again.<p> </p> This uses two 14-15 oz cans that have been throughly cleaned to bake the cake in.

• Ready In: 45 mins
• Serves: 2
• Yields: 2 small cakes

Ingredients

• 1⁄4 cup flour
• 2  tablespoons flour
• 3  tablespoons buttermilk
• 1  egg yolk
• 1⁄2 teaspoon pure vanilla extract
• 1⁄2 teaspoon  red food coloring
• 3  tablespoons unsalted butter, melted and cooled
• 2  tablespoons  unsweetened cocoa powder
• 1⁄8 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄3 cup sugar

Directions

1. Place a rack in the center of the oven and preheat the oven to 325ºF.
2. Grease the insides of two 14 - 15 ounce cans (which have been throughly washed and paper removed) and lightly dust them with flour, tapping out the excess. Place cans on a baking sheet for easier handling, and set aside.
3. Combine the buttermilk, egg yolk, vanilla, and food coloring in a small bowl, and whisk to mix. Gradually pour the melted butter into the buttermilk mixture, whisking constantly.
4. Sift the flour, cocoa powder, baking soda, and salt into a medium-sized mixing bowl, and then whisk to blend well. Add the sugar and whisk to combine. Add the buttermilk mixture and whisk just until the dry ingredients and moistened.
5. Spoon the batter into the prepared cans, dividing it evenly between them. Place the cakes in the oven and bake until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
6. Remove the baking sheet from the oven and transfer the cans to a wire rack to cool for 15 minutes. Then run a thin sharp knife around the edge of each can and invert them to release the cakes. Set the cakes upright on the rack and let them cool completely.
7. To frost the cakes, cut each in half horizontally. Spread a layer of the frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides. Repeat with the remaining cake and frosting. (The cakes can be stored in an airtight container in the refrigerator for up to 2 days. Let them come to room temperature before serving.).