Monday, July 20, 2009

red velvet cake

1/2 c. butter, softened
1 1/2 c. sugar
1 tbsp. white vinegar
1 tsp. vanilla extract
3 large eggs
1-2 oz red food coloring (depending on how red you want it)
2 1/2 c. flour
2 tbsp. cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk

1 8 oz. package of cream cheese, softened
1/2 c. butter, softened
1 (16 oz.) package powdered sugar
1 1/2 tsp. vanilla extract

Beat butter at a medium speed with an electric mixer until creamy; gradually add sugar, vinegar and vanilla until well mixed. Add eggs, 1 at a time, beating until blended after each addition. Mix in food coloring. Combine flour, cocoa, baking soda and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at a low speed until blended after each addition. Pour into 2 greased and floured 9-inch cake pans. Bake at 350 F. for 20-22 minutes or until a tooth pick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pan and cool on wire racks. Spread cream cheese frosting between layers and on top of cake.

Cream cheese frosting:
Beat cream cheese and butter until creamy; gradually add sugar and vanilla beating well.

Pat pecans on the sides of cake, if desired.
You can make 2 or 4 levels on your cake simply by slicing into each, cooled, cake in half horizontally. Just make a double batch of frosting. Enjoy!

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