Red Velvet Cake with Cream Cheese Muffins

By convred

Ingredients

• Icing:
• 1/2 C. Sour Cream
• 1/4 C. Unsweetened Cocoa Powder, sifted
• 1 Bottle Liquid Red Food Coloring
• 1 Tsp. Vanilla
• 3 C. Sifted Cake Flour
• 1/2 Tsp. Salt
• 1/2 C. Butter
• 1/2 C. Oil
• 1 1/2 C. Sugar
• 2 Eggs
• 1 C. Buttermlk
• 2 Tsp. Vinegar
• 1 1/2 Tsp. Baking Soda
• 8 oz. Cream Cheese
• 1/4 C. Butter Soft
• 1 Tsp. Vanilla
• 4 C. Icing Sugar

Preparation

Step 1

Preheat oven to 350. Grease two 9" round baking pans. Line bottom of pans with parchment paper; grease parchment paper and dust with cocoa. Stir together sour cream, 1/4 C. Cocoa, red food coloring and vanilla until mixture is smooth and well blended; set aside. Combine cake flour and salt; set aside. Using medium speed of an electric mixer, beat together butter, oil and sugar until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream mixture until blended.

Mixing by hand with a rubber spatula or wooden spoon and beginning and ending with cake flour mixture, add cake flour mixture alternately with buttermilk to butter mixture, stirring just until blended. Combine vinegar and baking soda. Add vinegar mixgture to batter, stirring just until blended. Pour batter into prepared pans. Bake for 30 to 35 minutes or until a cake tester inserted in centres comes out clean. Cool cakes in pans on racks for 10 minutes. Invert cakes onto racks, remove parchment paper and cool completely. Place one cake layer on a serving plate. Spread thickly with some of the cream cheese frosting. Place second cake layer on top. Spread remaining cream cheese frosting over top and sides of cake. Refrigerate until serving.

Cooks Notes:
One bottle of gel red food coloring may be used instead of a bottle of liquid red food coloring in this recipe. Ensure red food coloring is well incorporated in the sour cream mixture to prevent streaking in the cake.