Red Velvet Cake

By jgroeneveld

The closest thing I have found that compares to Magnolia cupcakes in Greenwich Village in Manhattan.

Ingredients

• 1 stick (1/2 cup) unsalted butter, or shortening, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1/4 cup red food coloring
• 2 tsp. cocoa powder
• 1 tsp. salt
• 1 cup buttermilk
• 1 tsp. vanilla extract
• 2 1/2 cups, plus 5 tablespoons cake flour
• 1 tbsp vinegar
• 1 tsp. baking soda
• Frosting
• 1 cup milk
• 3 tbsp flour
• 2 sticks unsalted butter or 1 stick unsalted butter and 8 ounces cream cheese
• 1 cup confectioner's sugar
• 1 tsp. vanilla extract

Details

Servings 10
Preparation time 40mins
Cooking time 75mins

Preparation

Step 1

1. Preheat oven to 350 degrees. Line bottoms of two 9- by 2- inch buttered cake pans with parchment paper. Butter paper and flour pans, knocking out excess.
2. In large bowl with an electric mixer beat together butter/shortening and sugar until fluffy. Beat in eggs, 1 at a time, beating well after each addition. In a small bowl whisk together food coloring and cocoa powder, and along with salt add to butter mixture, beating until blended. In another small bowl add together buttermilk and vanilla. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture and beating until batter is blended well. In another small bowl mix together vinegar and baking soda, and gently stir into batter, do not beat.
3. Divide batter between pans and smooth tops. Bake in middle of oven for 35 to 40 minutes, or until toothpick comes out clean when inserted into center of cake. Cool cakes 10 minutes on racks in pans before turning out onto racks. Remove paper from cakes and cool completely.
4. Frosting- in small saucepan stir milk and flour and cook, stirring constantly, over low heat until thick. Cool milk mixture. In large bowl with an electric mixer beat together butter, cream cheese, sugar and vanilla until blended well. Add cool milk mixture and beat until spreadable.
4. Place 1 cake layer on cake plate and frost with 1 cup frosting- top with remaining cake layer and frost with remaining frosting.