Red Velvet Cake #7

By carvalhohm

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 1/2 cups granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 1/2 cups all purpose flour (twice sifted)
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 1 cup buttermilk
• 1 tablespoons no-taste red icing color
• 1 teaspoon baking soda
• 1 teaspoon white distilled vinegar

Details

Adapted from yolandascakesenglish.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees.

Prepare and line pans with waxed paper. Set aside.

Cream butter and sugar in a medium bowl with mixer at low-medium speed.

Add eggs, one at the time and mix well. Add vanilla.
Mix flour, cocoa and salt together. Set aside.

Add coloring to buttermilk and mix well. Set aside.
Now add alternately to butter mixture, flour mixture and buttermilk mixture and beat until well blended.
After the batter is well blended, turn off the mixer.

Combine the baking soda and vinegar and very quickly, fold it into the batter (do not mix with mixer, but fold by hand.)

Pour batter into prepared and in the oven for 35-45. Cake is done when toothpick is inserted i center and it comes out clean.

Note: I used two 8 ½ by 7 ½ (the longest and widest parts) heart shape pans. You may also use round pans.

*Cream Cheese Icing:*

1 lb powdered sugar (confectioners sugar)
16 oz Philadelphia cream cheese (room temperature)
1 tsp vanilla
1 cup heavy whipping cream

Cream cheese; slowly add sugar and mix well. Add vanilla.

Gradually add cup of whipping cream and mix well.
Refrigerate the cake right after you ice it for a minute or two until icing settles.

Note: This is a very thin consistency icing. It is not good for piping decorations. If you want to pipe decorations you would need to use a more stiff consistency icing.