Ingredients
- Red Velvet Cake
- I double the frosting recipe because that's the best part of the cake and I like to have a little extra to decorate.
- Makes 2 – 9-inch cakes
- ½ cup butter
- 1 ½ cups sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla
- 2 tablespoons cocoa powder
- 1 ounce red food coloring
- 2 ¼ cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- Frosting
- 5 tablespoons flour
- ½ teaspoon salt
- 1 cup half and half or milk
- 1 cup butter, room temperature
- 1 cup sugar
- 2 teaspoons vanilla
Instructions
Preheat oven to 350. Grease and flour 2 9-inch cake pans.
In a mixing bowl, add butter and sugar and beat for 2-3 minutes until creamy. Add eggs and beat 2 minutes or until incorporated. Add vanilla and beat to incorporate.
In a small bowl, add red food coloring and cocoa and mix well. Add to butter mixture and beat until incorporated.
Add flour and salt and mix well. Add buttermilk and mix well.
In a small bowl, add vinegar and baking soda and gently mix and pour into cake batter. Gently mix until incorporated.
Pour batter into cake pans and bake for 25-30 minutes and or until a toothpick comes out with a few remaining crumbs. Remove and allow to cool.
Frosting
In a small saucepan over medium high heat, combine flour, salt, and half and half and stir with a whisk until very thick about 2 minutes. Remove from heat and allow to cool completely.
In mixing bowl, add butter and sugar and mix together until light and fluffy and the sugar is almost dissolved into the butter. Add completely cooled flour mixture and beat until fluffy about 2 minutes.
Frost the cake.
Pingback: Red Velvet Cake | An Inspired Kitchen