Printable Recipe:

Red Velvet Cake
From www.SeeBenSpend.com

Absolutely delicious and beautiful.
Makes an 8" layer cake or 28 cupcakes.

Preheat oven to 350 degrees.

Cake:
1/2 cup butter (room temperature)
1 1/2 cups sugar
2 eggs
2 heaping Tablespoons unsweetened cocoa powder
2 oz. red food color
1/4 teaspoon salt
2 1/4 cups cake flour
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
1 Tablespoon vinegar

Cream butter and sugar. Add eggs; beat until light and fluffy. Make paste of food coloring and cocoa.
Add to the sugar mixture. Add buttermilk alternately with flour and salt. Mix about 20 seconds after each addition.
Stir in vanilla. In a small dish held over mixing bowl, mix vinegar and soda. Add to cake batter and beat well.

Pour into 2 or 3 greased and floured cake pans.
For cupcakes, line muffin tins with cupcake papers and fill each about 1/2 to 2/3 full.
Bake at 350 degrees for about 21 minutes for cupcakes; about 25-30 for cake layers.
(If you make 3 layers, it will take less time.)
To test for doneness, gently press top of cake with finger. If it springs back, the cake is done!

Let layers sit in pans for a few minutes to cool, then remove to finish cooling on baking racks.
Remove cupcakes from tins and cool on racks.

Icing:
Make "sauce" as soon as cake is in oven. It needs to cool.
5 Tablespoons flour
1 cup milk, cold
1 cup butter (room temperature)
1 cup granulated sugar (NOT powdered)
1 teaspoon vanilla
Whisk the flour into the cold milk until smooth. Cook, whisking constantly over low heat until thick. Cool completely.
Cream butter, sugar and vanilla until fluffy. Add the cooled flour sauce and beat well.

Make sure the cake is completely cool before frosting.
If desired, refrigerate cake to firm up icing before serving.
Store leftovers in fridge.

Enjoy!!!


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