Red Velvet Cake – 2 1/4 cups (290g) all-purpose flour – 1/4 cup (30g) cornstarch – 3 tbsp unsweetened cocoa powder – 1 tbsp dry milk powder (optional) – 1 1/2 tsp baking powder – 1/2 tsp kosher salt – 1/2 cup (110g) unsalted butter, room temp – 1/2 cup (100g) canola or vegetable oil – 2 cups (400g) granulated sugar, divided – 3 large egg – 2 tsp vanilla extract – 1 1/2 tbsp apple cider vinegar – 1/2 cup (125g) whole milk – 1 cup (240g) beet puree Cream Cheese Frosting – 1 cup (220g) unsalted butter, room temp – 12 oz full fat cream cheese, room temp – 5 cups (500g) powdered sugar – 1/2 tsp vanilla extract