Red Velvet Cake

Submitted by Chef mariajane

"This is a traditional cake from the southern United States, and when you taste it, you'll see why it's a long time favorite. The cake is frosted with a cream cheese icing, It's simply delicious!!"

 

• Ready In: 30mins
• Ingredients: 17
• Serves: 14-16

ingredients

• 2 tablespoons cocoa powder
• 2 tablespoons red food coloring
• 1 1⁄2 cups granulated sugar
• 1⁄2 cup butter, room temperature
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1⁄2 cups cake-and-pastry flour, sifted
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon vinegar
• 1 teaspoon baking soda

• ICING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 1 tablespoon vanilla extract
• 4 cups icing sugar
• 2 tablespoons milk (only if icing is too thick)

directions

1. Preheat oven to 350°F Grease two 9-inch cake pans.
2. Combine cocoa powder and red food coloring in a small bowl. Reserve.
3. Beat sugar and butter until well combined. Add egg, one at a time, beating after each addition. Add vanilla and cocoa powder mixture. Beat well. Mix dry ingredients together. Add half of dry mixture to wet ingredients. Add buttermilk and then remaining dry mixture.
4. Combine vinegar and baking soda in a small bowl. All mixture to fizz. Fold into batter. Pour into prepared pans.
5. Bake in preheated oven 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 20 minutes. Remove from pans and cool on wire rack.
6. ICING: Beat cream cheese and butter until well combined. Addd vanilla and icing sugar and beat until smooth and creamy. If icing is too thick add milk 1 tablespoons at a time and beat well.,.
7. ASSEMBLY: Place one layer of cake on serving platter or cake board. Spread with about 1 cup of icing. Place second layer on top. Ice with remaining icing. Refrigerate until ready to eat. Remove cake from refrigerator 30 minutes before serving.