Red Velvet Cake

 

Ingredients

For the Cake

• 12 tablespoons unsalted butter, room temp
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 oz red liquid food color (not gel)
• 2 tbsp cocoa powder, unsweetened
• 1 tsp salt
• 1 tsp vanilla extract
• 1 cup buttermilk, well shaken
• 2 1/4 cups flour
• 1 tbsp white vinegar
• 1 1/4 tsp baking soda

For the Icing

• 12 oz cream cheese, room temp
• 12 tbsp unsalted butter, room temp
• 24 oz powdered sugar
• 1 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350 F. Grease and combine 8 inch cake pans; set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing just until the yolk disappears.
3. In a small bowl whisk together the red food coloring, cocoa, salt and vanilla until well blended. Add the cocoa mixture to the creamed butter and sugar mixture. Blend on a medium-low until combined, scraping the bowl as needed.
4. Add 1/3 of the buttermilk and blend on low until well incorporated. Next add 1/3 of the flour and mix on low. Repeat until all the buttermilk and flour are mixed well.
5. In a small cup stir together the vinegar and baking soda, until completely dissolved. Using a rubber spatula, gently fold the vinegar mixture into the cake batter.
6. Divide the batter evenly into the prepared cake pans.
7. Bake for about 18-20 minutes

Prepare the Icing

1. Combine the cream cheese and butter and beat until blended. Add the sugar and beat until fluffy. And the vanilla and mix on low until smooth and creamy.
2. Assemble the cake and add the buttercream between each layer.
3. Have fun and decorate the cake.