A Week Of Cake Recipes: Red Velvet Cake

Red Velvet Cake is synonymous with the South. It is a delicious part of the South. For it to be a true Red Velvet Cake, it has to have Cream Cheese Icing. Or at least my family thinks so. Anything less and the cake just isn't the same. This recipe came form Cook's Country TV. It is a fool proof recipe that gives the cake the perfect red color and the cream cheese icing is to die for. You can't go wrong with this recipe. 

Red Velvet Cake

The Cake:

• 2 1/4 cups of all-purpose flour. (I use 1 1/4 cup of white and 1 cup of whole wheat.)
• 1 1/2 tsp of baking soda
• pinch of salt
• 1 cup of buttermilk
• 1 Tbsp of white vinegar
• 1 tsp of vanilla extract
• 2 large eggs
• 2 Tbsp of cocoa powder
• 2 Tbsp of red food coloring
• 12 Tbsp of butter, softened (1 1/2 sticks.)
• 1 1/2 cup of sugar

The Icing:

• 16 Tbsp of butter, softened (2 sticks)
• 4 cups of powder sugar
• 16 oz. of cream cheese, cut into smaller pieces
• 1 1/2 tsp of vanilla extract
• pinch of slat

Preheat oven to 350 degrees. Grease and flour 2 9" round pans.

In a bowl; whisk together the flour, baking soda, & salt. 

In another bowl or large measuring cup; whisk the buttermilk, vinegar, vanilla, & eggs together. 

In a small bowl, mix the cocoa and food coloring together with a spoon until a smooth paste forms. 

In a mixing bowl, beat the sugar and sugar together until light and fluffy, for about 2 minutes; scraping down the bowl as necessary. 

Add 1/3 of the flour mixture and incorporate. Add half of buttermilk mixture and incorporate. Scrap down the bowl. Repeat the steps, ending with the last 1/3 of the flour mixture. 

Scrap down bowl, then add the cocoa mixture. Beat until well incorporated. Use a big rubber spatula to give the batter one more big stir. 

Pour into greased pans. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. 

Cool in pan for 10 minutes then turn out onto a cooling rack to cool completely. While the cake is cooling, make the icing. 

In a mixing bowl, combine the butter and powder sugar. Beat until light and fluffy. 

Add cream cheese one piece at a time and beat until all of it is incorporated. Beat in the vanilla and pinch of salt. 

Refrigerate the icing until you are ready to use. 

When the cake is completely cooled, spread about 2 cups of icing on one cake layer. Top with second cake layer. Spread the rest of the icing over the top and the sides. 

Cover and refrigerate until ready to serve. 

This cake is a taste of the South and with the cream cheese icing it makes it out of this world. Give this cake a try. I know you will LOVE it! 

Living a simple life and loving every minute of it!