Ingredients:
Cake:
- 2 1/4 cups sifted cake flour (sifted then measured)
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon red food colouring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/2 cup (1 stick) butter, room temperature
- 2 large eggs
Frosting:
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) butter, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
- various toppings
Directions
Gather ingredients.
Cake:
Preheat oven to 350F.
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. I didn't have the correct size cake pans so I had to make it a larger, one layer cake. If you had to do what I did you could have cut the cake into layers.
Sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Whisk (in a different, smaller bowl), buttermilk, food colouring, vinegar and vanilla to blend. Using an electric mixer, beat sugar and butter until well blended. Beat in eggs one at a time. Beat in dry ingredients alternatively with the buttermilk mixture. Divide between prepared pans.
Bake cakes until tester inserted into the middle comes out clean, about 27 minutes. Cool pans on racks for 10 minutes. Cut around pan sides to loosen cakes. Turn cakes onto racks; cool completely.
Frosting:
Using electric mixer, beat cream cheese and butter in a large bowl until smooth. Beat in Vanilla. Add sugar and blend until smooth. This is much easier if the cream cheese and butter are softened.
Frost cake, and decorate however you want.
My Experience:
This was my first time making red velvet cake, it was pretty easy. I had no idea there was vinegar in it though. Everyone seemed to like it. It wasn't my favourite thing to make though. I definitely have room to improve with this recipe.
Enjoy!xx
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