Red Velvet Cake with Cream Cheese Icing

By carvalhohm

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon salt
• 1/2 cup (1 stick) butter or margarine , softened
• 1 1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 tablespoon Red-Red Icing Color
• 1 cup buttermilk
• 1 1/2 teaspoons baking soda
• 1 tablespoons white vinegar
• Cream Cheese Icing

Details

Servings 10

Preparation

Step 1

Preheat oven to 350°. Spray 2- 9 in. pans with vegetable pan spray.

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. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. To Ice: Spread a thin layer of cream cheese icing on bottom cake layer. Top with remaining layer and spatula ice cake fluffy.

*Cream Cheese Icing*

1 cup (2 sticks) unsalted butter, softened
2 packages (8 ounces each) cream cheese , softened
8 cups confectioners' sugar (about 2 lbs.)
1 tablespoon milk

In large bowl, beat butter and cream cheese with electric mixer until light and fluffy. Gradually add confectioners' sugar and milk. Beat on high until smooth (30-60 seconds). If icing seems too thin, add confectioners' sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until icing reaches desired consistency.