Red Velvet Cake

By Norma-2

Ingredients

• recipe Buttercream Frosting:
• 3 eggs
• 3/4 cup butter
• 3 cups flour
• 2 tsp. cocoa
• 2 1/4 cups sugar
• 1 1/2 tsp. vanilla
• 1 1-oz bottle red food coloring (2 Tbsp)
• 1 1/2 cups buttermilk
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. vinegar
• 1 1/2 cups whole milk
• 1/3 cup flour
• dash salt
• 1 1/2 cups softened butter
• 1 1/2 cups sugar
• 2 tsp. vanilla

Details

Servings 16

Preparation

Step 1

Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees. Grease and flour three 8x1 ½ inch round baking pans; set aside. In medium bowl combine flour, cocoa, and ¾ tsp salt, set aside. In large mixing bowl beat butter on medium-high for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined. Spread in prepared pans. Bake 25-30 minutes or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with ¾ cup frosting. Stack layer, flat side up; spread to with ¾ cup frosting. Stack final layer flat side down; spread remaining frosting on top and sides. Makes 16 servings.

Buttercream Frosting:
In medium saucepan whisk together 1 ½ cups whole milk, 1/3 cup flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap.

Refrigerate until cooled (do not stir). In large bowl beat 1 ½ cups softened butter, 1 ½ cups sugar, and 2 tsp. vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, ¼ cup at a time; beat on low after each until smooth.