Red Velvet Cake

The BEST and only red velvet cake recipe you'll ever need.  

Red Velvet Cake

Ingredients:
2 1/3 cups all purpose flour
2 tablespoons unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups buttermilk
1/2 cup oil
2 ounces red food coloring
2 teaspoons vinegar
1/2 cup (1 stick) unsalted butter, softened
1 1/3 cups granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature

Hint of Cream Cheese-White Frosting

1 cup milk
1 cup granulated sugar
5 tablespoons all purpose flour
1/8 teaspoon salt
3/4 cup ( 1 1/2 sticks) unsalted butter, softened
4 ounces (1/2 a package) cream cheese, softened
2 teaspoons vanilla extract

Directions:
To bake the cake: preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder, baking soda and salt; sift again.

In a small mixing bowl, stir together buttermilk, oil, red food coloring, and vinegar.

In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy and light, about 2 minutes. Beat in vanilla and eggs until well combined, about 1 minute. Gradually beat in flour mixture, alternating with buttermilk mixture, scraping down sides of bowl, until well combined.

Divide batter into prepared cake pans. Bake at 350 degrees F, for 35-40 minutes, or until center of cake springs back when lightly touched, and outer edges pull away from pan. Cool pans on a wire rack for 12 minutes; run a knife around outside edges, and invert cakes onto wire racks to cool completely.

To make the frosting: whisk together milk, sugar, flour and salt, in a medium sized saucepan; bring to a boil, over medium heat, whisking frequently. Continue to boil for 1-2 minutes, or until thickened. Cool in the refrigerator or freezer until completely chilled.

In a large mixing bowl, using a mixer on medium speed, beat together butter and cream cheese until creamy, about 1-2 minutes. Beat in vanilla extract and chilled milk mixture, until well combined and fluffy, about 2-3 minutes. Spread frosting over cake.

Yield: 10-12 servings