Miss Lucy's Red Velvet Cake

By JimMac

Ingredients

• 2-1/2 cups all purpose flour
• 2 T unsweetened cocoa powder
• 1 t baking soda
• 1/2 t salt
• 1 T red food coloring
• 1 cup buttermilk
• 1 cup (2 sticks) unsalted butter, softened
• 1-1/2 cups granulated sugar
• 3 large eggs
• 1 t vanilla extract
• 1 T white vinegar
• 3 T all-purpose flour
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup milk
• 1 cup granulated sugar
• 1 t vanilla extract

Details

Servings 10

Preparation

Step 1

Preheat oven to 350˚F. Grease and flour two 9-inch cake pans. In a bowl, sift together flour, cocoa, baking soda and salt. Set aside. Combine buttermilk and food coloring. Set aside.
• In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, and beat until thoroughly combined. Alternately, add some of the flour mixture, then some of the buttermilk mixture until all is incorporated. Add vanilla extract and vinegar and beat until a uniform color is achieved. Spread batter evenly in the pans and bake for 30 minutes, or until a toothpick inserted into the center of each layer comes out clean. Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
Place flour in a small saucepan over medium-high heat and gradually whisk in the milk. Continue to whisk constantly until the mixture becomes thick and all small bubbles on top disappear. Remove from heat and cool to room temperature. In a mixing bowl, cream butter and sugar together until fluffy. Add vanilla extract and the the cooled milk/flour mixture. Beat on high until the frosting is the consistency of whipped cream and the sugar is dissolved. Do not overbeat. Spread between the layers and on the top and sides of the cake. You can tint the frosting pink or leave it white and dress it up with fresh raspberries.