RedVelvetCake RedVelvetCake

BY JENNIFER MALONE

For The Cake:

2 1/2 cups all purpose flour

2 Tablespoons cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 1/2 cups granulated sugar

2 1/2 teaspoons red food coloring*

4 eggs, room temperature

1 Tablespoon vanilla extract

1 teaspoon vinegar

1 1/3 cup buttermilk

Cake instructions:

For The Cream Cheese Frosting:

6 oz cream cheese, slightly cold

1.5 cups butter, barely at room temp

6 cups powdered sugar, measured and then sifted

1 tsp vanilla

3 tbsp heavy whipping cream

Dash of salt .

Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.

In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes Add the eggs in one at a time, beating until light and fluffy Add the vanilla extract and food coloring and mix well

Stir together the buttermilk and vinegar and set aside.

Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.

Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely

Frosting instructions:

In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes

Slowly add in powdered sugar, 1 cup at a time Allow to mix in before adding in another cup Once all cups are added, mix until well incorporated. Add in vanilla, heavy whipping cream, and salt. Slowly mix until combined, and then turn speed up to medium and let whip for 5-7 min

Decorating:

Level each cake layer. Place first layer on board and add large dollop of frosting. Layer second layer and repeat with frosting. If you made a third layer, add that and finish with final layer of frosting. Even frosting out to secure the crumb coat and place in fridge for 20-25 min, or until buttercream is firm to touch.

Remove from fridge and add final coat of frosting Smooth for an even, finished look If adding more decorations, place in fridge for 10 min to slightly harden buttercream