Red Velvet Cake

By prairiemama

Photo from Better Homes and Gardens

Ingredients

• 3 eggs
• 3/4 cup butter
• 3 cups all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 3/4 teaspoon salt
• 2 1/4 cups sugar
• 1 1/2 teaspoons vanilla
• 1 1 ounce bottle red food coloring (2 Tbsp.)
• 1 1/2 cups buttermilk
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons vinegar
• 1 recipe Buttercream Frosting*

Details

Servings 16
Preparation time 75mins
Cooking time 100mins
Adapted from bhg.com

Preparation

Step 1

Directions

1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Grease and flour three 8 x 1-1/2-inch round baking pans; set aside.

2. In medium bowl combine flour, cocoa powder, and the salt; set aside. In large mixing bowl beat butter on medium-high 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.

3. 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.

4. 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.

5. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with 3/4 cup frosting. Stack layer, flat side up; spread top with 3/4 cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides. Makes 16 servings.

*I like a cream cheese frosting with this better. You can
find a recipe in this cookbook

Directions

In medium saucepan whisk together milk, flour, and 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 butter, sugar, and vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, 1/4 cup at a time; beat on low after each until smooth.