Red Velvet Cake

 in Favorite Recipes by

Provided by Sandra Graves for the May 2010 issue of North Ellis Co.NOW Magazine.

Cake: 

  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • Pinch of salt
  • 1 cup buttermilk
  • 1 Tbsp. white vinegar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 Tbsp. cocoa
  • 2 Tbsp. (one 1-ounce bottle) red food coloring
  • 12 Tbsp. (1 1/2 sticks) butter, softened
  • 1 1/2 cups granulated sugar

Frosting:

  • 16 Tbsp. (2 sticks) butter
  • 1 Tbsp. vanilla extract
  • 16 oz. cream cheese
  • 2 lbs. powdered sugar
  1. For cake: Preheat the oven to 350 F. Grease and flour 2 9-inch cake pans. 
  2. Mix the flour, baking soda and salt in a medium bowl.
  3. Mix the buttermilk, vinegar, vanilla and eggs in another bowl. 
  4. Mix the cocoa with the food coloring in a small bowl until it forms a smooth paste. Make sure all of the cocoa is colored.
  5. With mixer on medium–high speed, beat the butter and sugar together until fluffy.
  6. Add one-third of the flour mixture; beat on medium speed until just incorporated, about 30 seconds.
  7. Add half of the buttermilk mixture; beat on low speed until combined. Repeat with half of the remaining flour mixture, remaining buttermilk mixture and, finally,the remaining flour mixture.
  8. Add the cocoa mixture; beat on medium speed until completely incorporated. Make sure all the mixture is red.
  9. Pour the batter into the prepared pans; bake about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes; then turn out onto wire racks to cool completely.
  10. For frosting: Beat the butter and vanilla on medium-high speed until fluffy.
  11. Add the cream cheese; beat until incorporated.
  12.  Add about 1 lb. of the sugar, beating until smooth. Add more sugar as needed, until a spreadable consistency is reached. Refrigerate until ready to use. The frosting will be soft at first, but it will thicken when placed in the refrigerator. 
  13. When the cakes are cooled, spread the frosting on one layer. Place the second layer on top of the first. Frost the top and sides of the cake.