Red Velvet Cake

Red Velvet Cake
Red Velvet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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