RED VELVET CAKE RECIPE

INGREDIENTS:

CAKE

2 1/4 cups sifted cake flour

2 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 Tablespoons red wine vinegar

1 teaspoon vanilla extract

1 1/2 cups sugar

1 stick softened butter

2 large eggs

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FROSTING

16 ounces cream cheese, room temperature

1 stick softened butter

1 tablespoon vanilla extract

2 1/2 cups powdered sugar

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DIRECTIONS:

Preheat oven to 350°F.

Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides.

Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl.

Whisk buttermilk, vinegar, and vanilla in small bowl to blend.

Using ac mixer, beat sugar and butter in large bowl until well blended.

Add eggs 1 at a time, beating until well blended after each one.

Beat in dry ingredients alternately with buttermilk mixture

Divide batter between prepared pans.

Bake cakes until knife inserted into center comes out clean, about 25-30 minutes.

Cool in pans on racks 10 minutes. Turn cakes out onto racks; let cool completely.

For frosting, beat cream cheese and butter in large bowl until smooth.

Beat in vanilla.

Add powdered sugar and beat until smooth.

Place 1 cake layer, flat side up, on platter.

Spread 1 cup frosting over top of cake.

Top with second cake layer, flat side down.

Spread remaining frosting over top and sides of cake.

Let stand at room temperature 1 hour before serving.

Refrigerate unused portions.

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