Red Velvet Cake

For the cake:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 2 scoops just björn marine collagen
• ½ cup unsalted butter, room temperature
• 1 ½ cup granulated sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tbsp white vinegar
• 2 ½ tbsp cocoa powder
• 1 cup buttermilk
• 1 ½ tbsp beet juice (for color)

For the buttercream frosting:

• 1 ½ cups unsalted butter, room temperature
• 1 ½ tsp vanilla extract
• Pinch of salt
• 1 ½ lbs confectioners’ sugar, sifted

For the cake:

1. Preheat oven to 350°F
2. Butter and flour three 6” round cake pans
3. In a medium bowl, sift together the flour, salt, baking soda and collagen
4. In a stand mixer, cream the butter on medium speed. Add in sugar and mix on medium until light and fluffy. Add the eggs in one at a time, beating until well combined. Add in the vanilla.
5. Sift the cocoa powder into the butter mixture and combine well. Be sure to scrape down the bowl and combine everything.
6. Mix the buttermilk, vinegar, and beet juice into a separate bowl
7. With the mixer on low speed, add half of the flour mixture and then half of the buttermilk mixture to the mixing bowl, beating until combined. Repeat with the remaining flour and buttermilk until mixed. Remember to scrape down the bowl to mix everything together.
8. Divide the batter among the cake pans
9. Bake for about 28-32 minutes or until the centers of the cakes are springy to the touch. Note that I baked mine for 28 minutes.
10. Take out of the oven and let cool in the pans for 10 minutes and then carefully turn them over onto a cooling rack. Be sure to let the cakes cool completely before frosting. 

For the buttercream frosting:

1. In a stand mixer, add butter and beat on medium speed until smooth and fluffy
2. Add the vanilla and salt and mix until combined
3. Sift the confectioners’ sugar into a large bowl
4. With the mixer on low speed, gradually add the sugar into the butter mixture until combined, scraping the sides occasionally. Increase speed to medium and beat until fluffy. If frosting appears too stiff, add tbsp of water until right consistency. Should be spreadable without being runny or too stiff.
5. Reserve a cup of frosting into a piping bag do decorate

For the cake assembly:

1. Place a cake layer on a cake stand or serving plate
2. Spread about ½ cup of frosting on top of the cake. Place another layer on top and repeat with the frosting. Top with the final cake layer and spread the remaining frosting all over the top and the sides.
3. Use a spatula to smooth out the frosting on the cake. Pipe a decorative border on top of the cake (optional).
4. Chill the cake for about an hour or until the frosting has set