Red Velvet Cake

Cake- Ingredients:

Vegetable oil for the pans

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Icing- Ingredients:

1 pound cream cheese, softened

4 cups sifted confectioners' sugar


2 sticks unsalted butter (1 cup), softened


1 teaspoon vanilla extract



Cake- Directions:


Divide the cake batter evenly among the prepared cake pans. Place the pans in 

the oven  evenly spaced apart. Bake, rotating the pans halfway through the 

cooking, until  the cake pulls  away from the side of the pans, and a toothpick 

inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen 

them from the  sides of the pans. One at a time, invert the cakes onto a plate 

and then re-invert them onto a  cooling rack, rounded-sides up. Let cool 

completely.



Icing- Directions


Cream together softened butter and cream-cheese and slowly mix in 

confectioner's sugar. 

Mix in vanilla extract and let sit to gain thickness.

Crumb coat cake and chill. After chilled for ten to fifteen minutes, frost two 

layers of icing on.

ENJOY!!