Red Velvet Cake

I love red velvet cake.

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RED VELVET CAKE!!! I only became aware of this baked goodie a couple years ago, but every time I eat it, I like it more & more. The recipe I am about to post is easily the best red velvet cake I have had to date. The cake is so moist and the icing is soft and sweet. There is a little tangy flavour, but only in the best way possible.

This cake was really easy to make, and for my first homemade cake, I think it turned out pretty well. It was a little soft to the point where the top layer was sliding off the bottom layer, but I know the culprit was my lack of patience. I just couldn’t wait to ice it (and eat it).
photo 3 (6)
So without too much chatter, here we go:
Ingredients:
 
Cake
– 2 1/2 cups flour
– 2 cups sugar
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 Tablespoon cocoa
– 2 eggs
– 1 1/2 cups oil
– 1 cup buttermilk
– 1 Tablespoon vinegar
– 1 teaspoon vanilla
– red flood colouring
Icing
– 1 package cream cheese (8 oz)
– 1 cup butter
– 1 teaspoon vanilla
– 6 cups icing sugar
Step One: Whisk together the liquid ingredients (including eggs).
Step Two: Whisk the dry ingredients in a separate bowl.
Step Three: Add the wet ingredients to the dry ingredients, and beat on medium-high speed until combined.
Step Four: Pour batter into greased and floured cake pans (2).
Step Five: Bake at 350F for 30 minutes.
Step Six: Remove from pans and completely cool.
Step Seven: Beat cream cheese and butter (both at room temperature). Add vanilla, then slowly add sugar.
Step Eight: Frost, layer, and most importantly, eat.
photo 2 (16)

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