Cake: Red Velvet Cake

By NicoleS

Ingredients

• Cream Cheese Frosting:
• 2 cups all purpose flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 Tablespoons unsweetened, cocoa powder
• 2 cups sugar
• 1 cup vegetable oil
• 2 eggs
• 1 cup buttermilk
• 2 teaspoon of vanilla extract
• 2 Tbsp. red food coloring
• 1 teaspoon of white distilled vinegar
• 1/2 cup of prepared hot chocolate (cocoa mix with warm water)
• 16 tablespoons unsalted butter, softened
• 4 cups confectioners' sugar
• 16 ounces cream cheese, cut into 8 pieces, softened
• 1 1/2 teaspoons vanilla extract
• Pinch salt

Details

Servings 12
Adapted from cookscountry.com

Preparation

Step 1

Preheat oven to 325.

In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Set aside.

In a large bowl, combine the sugar and vegetable oil.
Mix in the eggs, buttermilk, vanilla and red food coloring until combined.

Stir in the hot chocolate and white vinegar.

Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined.

Generously grease and flour two round, 9 inch cake pans with shortening and flour.

Pour the batter evenly into each pan.

Bake in the middle rack for 30-40 minutes, or until a toothpick comes out clean. Do not over bake as cake will continue to cook as it cools.

Let cool on a cooling rack until the pans are warm to the touch.

Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Remove the cakes from the pan and let them cool.

Frost the cake with cream cheese frosting when the cakes have cooled completely.

For the frosting: With electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.

Notes

Be sure to not overbake! Check the cake at 30 minutes as some ovens run really hot. Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
To bake cupcakes, bake for 18-20 minutes, checking at the 18 minute mark.

This recipe came from Divas Can Cook