RED VELVET CAKE

By bjnelson55

Store unfrosted layers covered at room temperature up to 1 day or freeze airtight up to 1 month. Thaw before frosting. Frost up to 1 day ahead.

Ingredients

• CAKE:
• 1-1/2 sticks (3/4 cup) butter, softened
• 1-1/2 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon each baking soda, salt and vanilla extract
• 2 large eggs
• 1 cup buttermilk
• 2 tablespoons (1 oz) liquid red food color
• 2 teaspoon white vinegar
• 2-1/2 cups cake flour (not self-rising)
• FROSTING:
• 2 bricks (8 oz each) cream cheese, softened
• 2 sticks (1 cup) butter, softened
• 2 jars (7 or 7-1/2 oz each) marshmallow cream (such as Marshmallow Fluff)
• DECORATION: (For Christmas)
• Sweetened flaked coconut
• Green gumdrops or spearmint leaf candy
• Jumbo red nonpareils

Details

Servings 1

Preparation

Step 1

Heat oven to 350 degrees F. Coat two 9 x 2-inch or 8 x 2-inch cake pans with baking spray (nonstick spray with flouor).

In a large bowl with mixer on medium-high speed, beat butter, sugar, cocoa powder, baking soda, salt and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color and vinegar in a 2-cup measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined. Spread 3 cups batter in each prepared pan.

Bake 31 to 33 minutes for 9-inch layers, 41 to 43 minutes for 8-inch layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 5 minutes before removing from pans onto rack to cool completely.

Frosting: Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy. Add marshmallow cream; beat until smooth and fluffy, about 1 minute.

To assemble: Place 1 layer on serving plate; spread with 2 cups frosting. Top with remaining layer; frost sides, then top with remaining frosting. Sprinkle top with coconut. Roll out a gumdrop and cut out tiny holly leaves; arrange with red nonpareils on cake. Refrigerate until ready to serve.