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Ingredients
| salted butter: 1 cup |
| granulated sugar: 1 1/2 cups |
| eggs: 2 |
| red food coloring: 1/4 cup |
| unsweetened cocoa powder (sifted): 2 Tbl |
| cake flour: 2 1/2 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| white wine vinegar: 1 Tbl |
| 2% milk: 1 cup |
| all-purpose flour (unsifted): 2 Tbl |
| unsalted butter: 1 cup |
| powdered sugar (unsifted): 1 cup |
| vanilla extract: 1 tsp |
Red Velvet Cake
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
35 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350 degrees.
- Grease and flour three 8-inch round cake pans.
- Cream together butter and sugar with electric mixer until fluffy.
- Add the eggs, one at a time and beat well after each.
- Make a paste with the food coloring and cocoa.
- (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
- Add this paste to the butter/sugar mixture.
- Sift together the flour, salt and baking soda.
- Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
- (Begin and end with dry ingredients).
- After last addition of flour mixture, stir in vanilla and vinegar.
- Beat for another minute and then divide into 3 prepared pans.
- Bake for about 35 minutes, or until done.
- Cool for 10 minutes and then remove from pan to wire rack to cool completely.
- To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
- This will take about 10 minute.
- Remove from heat and allow to cool completely.
- Meanwhile, cream together the butter, sugar and vanilla.
- Beat until it is very light and fluffy, about 10 minutes.
- When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
- Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.