(8x3)Red Velvet Cake with Marshmallow Cream Cheese Icing

By RoketJSquerl

Ingredients

• Cream Cheese Icing:
• 3 1/2 cups (14.6 oz.) all-purpose flour
• 4 tablespoons cocoa
• 1 1/2 teaspoon salt
• 1 3/4 sticks butter, softened
• 2 1/2 cups granulated sugar
• 2 teaspoon pure vanilla extract
• 3 eggs
• 1 1/2 tablespoon Red-Red Icing Color
• 1 3/4 cup buttermilk
• 2 1/4 teaspoons baking soda
• 1 1/2 tablespoons white vinegar
• 1 package Regular Cream Cheese, Softened (8 Ounces)
• 1 jar Kraft Marshmallow Creme (7 Ounces)
• 1 teaspoon Vanilla Extract

Details

Servings 10
Adapted from wilton.com

Preparation

Step 1

Step 1

Preheat oven to 325ºF. Spray 2- 8 in. pans with vegetable pan spray. Insert flower nail under parchment rounds.

Step 2

In a medium bowl, stir together flour, cocoa and salt; set aside. In large bowl, beat butter, sugar and vanilla until light and fluffy. Add eggs and red icing color; mix well. Add flour mixture alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.

Step 3

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Step 4

In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.

To Ice: Spread a thin layer of cream cheese icing on bottom cake layer. Top with remaining layer and spatula ice cake fluffy.