Red Velvet Cake

By jocelynamanda

Ingredients

• Cake:
• 1 1/2 sticks butter, softened
• 1 1/2 c. sugar
• 1/4 c. unsweetened cocoa powder
• 1 tsp each baking soda, salt, and vanilla
• 1 large eggs
• 1 c. buttermilk
• 2 tbsp (1oz) liquid red food color
• 2 tsp white vinegar
• 2 1/2 c. cake flour (not self-rising)
• Frosting:
• 2 bricks (8 oz each) cream cheese, softened
• 2 sticks (1 c.) butter, softened
• 2 jars (7 oz or 7 1/2 oz each) marshmallow cream

Preparation

Step 1

1. Heat oven to 350. Coat two 9 x 2 cake pans with baking spray (nonstick spray with flour).

2. Cake: In a large bowl with mixer on med-high speed, beat butter, sugar, cocoa powder, baking soda, salt, and vanilla 2 minutes until creamy. Beat in eggs, 1 at a time, until blended. Stir buttermilk, food color, and vinegar in a 2 c. measure until well blended. With mixer on low, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just intil combined. Spread three cups batter in each prepared pan.

3. Bake 31-33 minutes for 9" layers, 41-43 minutes for 8" layers, until cakes pull away from sides of pans and a pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 5 minutes before removing from pans to cool completely.

4. Frosting: Beat cream cheese and butter in a med bowl with mixer on med speed until smooth and creamy. Add marshmallow cream; beat until smooth and fluffy, about 1 minute.

5. To assemble: Place 1 layer on serving plate; spread with 2 c. frosting. Top with remaining layer; frost sides, then top with remaining frosting. Refrigerate until ready to serve.