Red Velvet Cake

By bbarton81

Ingredients

• 1 1 cup unsalted butter room temperature
• 1 1/2 1/2 cups sugar
• 2 2 eggs
• 2 2 teaspoons cocoa
• 2 2 ounces red food coloring
• 1 1 teaspoon salt
• 1 1 teaspoon vanilla
• 1 1 cup buttermilk
• 1 1/2 1/2 cups sifted cake flour
• 1 1/2 1/2 teaspoons white vinegar
• 1 1 teaspoon baking soda
• * Cream cheese filling and frosting, recipe follows
• 16 16 ounces cream cheese at room temperature
• 1/2 1/2 cup unsalted butter at room temperature
• 2 10x pounds 10x powdered sugar
• 1 1 teaspoon vanilla

Details

Servings 12
Preparation time 80mins
Cooking time 110mins
Adapted from foodnetwork.com

Preparation

Step 1

Place racks in oven on the second and fourth levels. Preheat oven to 350 degrees. Grease and flour 2 (9-inch) cake pans. Cut out a 9-inch round piece of parchment paper, and place on the bottom of each cake pan and grease and flour. Cream butter, sugar and eggs in a heavy duty mixer. Combine cocoa and food coloring, and add to the creamed mixture. Mix the salt and vanilla with the buttermilk in a 2 cup liquid measuring cup, and add to the batter alternating with the flour. Mix the vinegar and baking soda in a small bowl (this will fizz). Carefully and gently fold this into the batter. DO NOT BEAT! Divide batter between the cake pans, and bake for 30 minutes or until the cakes spring back when lightly touched. Remove from oven, and cool on racks for 15 minutes. Invert onto racks, remove parchment paper and cool to room temperature.