Red Velvet Cake

By Gazelle

Ingredients

• FROSTING:
• 1/2 cup butter, softened
• 1-1/2 cups granulated sugar
• 2 large eggs
• 2 bottles (1 ounce each) red food coloring
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 2 tablespoons baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 tablespoon cornstarch
• 1/2 cup cold water
• 2 cups butter, softened
• 2 teaspoons vanilla extract
• 3-1/2 cups confectioners' sugar

Details

Servings 14
Preparation time 30mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.

For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Yield: 14 servings.