Red Velvet Cake Recipe with butter cream frosting

Ingredients

2-1/2 cups cake flour

1 tsp. salt

1 cup unsalted butter, softened

1-1/2 cups granulated sugar

2 eggs

3 tbsp. unsweetened Dutch-process cocoa powder

1 oz. red food coloring

1-1/2 tsp. pure vanilla

1 cup buttermilk

1 tsp. cider or white vinegar

1 tsp. baking soda

Note: Use liquid red food coloring, such as McCormick or Durkee; if Wilton's is used, only 1/2 tsp. is needed.

Cooking Directions

Preheat oven to 350°F for 15 minutes before baking cake.

In a mixing bowl, sift together flour and salt. Set aside.

In a separate mixing bowl, cream butter and sugar until light and fluffy, on medium speed for three minutes. Add eggs, one at a time, beating well after each addition.

In a small bowl, stir together cocoa powder, food coloring and vanilla extract. Beat this into the butter mixture.

Stir 1/3 of the flour mixture into the butter mixture, alternating with 1/2 of the buttermilk, another 1/3 of flour, the remaining buttermilk, and the remaining flour mixture; stir just until blended.

In a cup, combine vinegar and baking soda. Mixture will fizz. Stir this into the batter and combine well.

Divide batter evenly between two greased and floured 9-inch round cake pans.

Bake for about 22 to 28 minutes until a toothpick inserted into center comes out clean.

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a blunt knife along edges of pan to free cake; remove cake gently from pans and cool completely on wire rack.

Butter cream Frosting:

Ingredients

1/2 cup unsalted butter, softened

3 1/2 confectioners sugar

1/4 cup milk

2 tsp. almond or vanilla extract

Cooking Directions (Butter Cream Frosting)

In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl.

Add the confectioners sugar and process again, about 15 seconds.

While the motor is running, drizzle in the extract through the small opening in the feed tube.

Process for another 30 seconds, or until smooth.

Note: For a stiffer frosting, add a little less milk or more confectioners sugar. For a glaze, or thinner frosting add more milk or less confectioners sugar.

This same mixture can also be made in a stand mixer, but add the confectioners sugar on very low speed (or use the bowl cover), as it has a tendency to splash out of the bowl.