Red Velvet Cake

Ingredients:
Cake:
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon kosher or sea salt
1 teaspoon baking soda
1/2 cup butter, softened
2 Tablespoons coconut oil, melted
1 1/2 cups granulated sugar
2 large eggs
1 cup buttermilk
1 oz. red food coloring
1 teaspoon vanilla extract
1 Tablespoon white vinegar

Cream Cheese Icing:
8 oz. Neufchatel cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar

Directions:
Preheat oven to 350 degrees Fahrenheit. Line two 8-inch round cake pans with parchment paper and spray with non-stick cooking spray. Add flour, cocoa, salt, and baking soda to blender and secure lid. Press "Pulse" 2-4 times to incorporate the ingredients. Dump into separate bowl and set aside. Add butter, oil, and sugar to blender and secure lid. Blend on Low speed for 20 seconds. Add remaining cake ingredients to blender and secure lid. Select "Batters" or blend at a Medium-Low speed for 30 seconds. Add half of the dry ingredients to blender and secure lid. Blend on Low speed for 5 seconds. Add remaining dry ingredients and secure lid. Blend on Low speed for 10-15 seconds or until dry ingredients are incorporated. Pour even amounts of cake batter into prepared cake pans and bake for 22-26 minutes. Allow to cool completely and prepare the icing.

Add cheese and butter to clean blender and secure lid. Blend on a Low speed for 20 seconds. Add vanilla and 2 cups powdered sugar to blender and secure lid. Blend on a Low speed until sugar is incorporated, about 20 seconds. Repeat with remaining powdered sugar. Cut off rounded top of one of the cakes and use that cake as the bottom layer. Spread 1/4 to 1/2 cup icing on bottom layer and stack the other cake on top to make two layers. Frost entire cake. Chill at least 2 hours before serving.

Found at http://www.blendtec.com/recipes/red-velvet-cake