Recipe from March

Red Velvet Cake

Batter

1 cup butter, softened

1 ½ cups granulated sugar

¼ cup unsweetened cocoa powder

1 tsp each baking soda, salt and vanilla extract

2 large eggs

1 cup buttermilk

2 Tbsp (1 oz liquid red food color

2 tsp white vinegar

2 ½ cups cake flour (not self-rising)

Frosting

3 bricks (8 oz each) cream cheese, softened

¾ cup butter, softened

2 ¼ cups confectioners’ sugar

1 ½ tsp vanilla extract

1.       Heat oven to 350 degrees F.  Coat two 9 x 2 in. or 8 x 2 in. cake pans with baking spray (nonstick spray with flour).

2.       Batter: In a large bowl with mixer on medium-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-cup measure until well blended.  With mixer on low speed, beat in flour in 3 additions, alternating with buttermilk mixture in 2 additions, beating just until combined.  Spread 3 cups batter in each prepared pan. 

3.       Bake 31 to 33 minutes for 9-in. layers, 41 to 43 minutes for 8-in. 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 onto rack to cool completely. 

4.       Frosting:  Beat cream cheese and butter in a medium bowl with mixer on medium speed until smooth and creamy.  On low speed, add confectioners’ sugar and vanilla.  Increase speed to high, beat until smooth and fluffy. 

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