Red Velvet Cake

This is me reattempting to get into the cooking blog world, sorry for my slackage!
Last night I went to The Chocolate, and it made me desire to make a red velvet cake, here is my attempt, it's not super red due to only having pink food coloring which did not battle very well with the cocoa powder. But it is good, real good.





I used a different frosting recipe than Bobby calls for, but otherwise, this is it!

Ingredients
Cake:

* 3 3/4 cups AP Flour
* 3 tablespoons Dutch processed cocoa powder
* 1 1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 12 tablespoons unsalted butter, at room temperature
* 2 1/4 cups granulated sugar
* 3/4 cups vegetable oil
* 3 large eggs, at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon red food coloring
* 1 1/2 cups buttermilk, at room temperature
* Frosting, recipe follows

For the cake:
Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.

Whisk together the flour, cocoa powder, baking soda and salt in a small bowl

Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.

Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. Slice each cake into 2 layers and frost.

Frosting:

* 1/2 cup heavy cream
* 1 cup whole milk
* 1/2 vanilla bean, split and seeds scraped
* 7 tablespoons all-purpose flour
* 3 sticks unsalted butter, at room temperature
* 1 1/2 cups superfine sugar

Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.

Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.