Red Velvet Cake:
1 cup buttermilk
1-1/2 cups vegetable oil
1 teaspoon vanilla extract
1-ounce bottle of red food coloring
1 teaspoon white vinegar
2-1/2 cups self-rising flour
1 teaspoon baking soda
1 2/3 cups sugar
1 tablespoon unsweetened cocoa powder
2 large eggs
Cream Cheese Frosting:
12 ounces cream cheese, softened
1 1/2 sticks butter, softened
1 16-ounce box confectioner's sugar
3/4 cup chopped pecans (optional)
Preheat oven to 350 degrees.
In a bowl, combine buttermilk, oil, vinegar, vanilla and food coloring and set aside.
In a large mixing bowl sift together the flour, cocoa powder, baking soda, and sugar.
Little by little add buttermilk mixture to the flour mixture while beating at very low speed. Do not over mix. Add eggs one by one until fully combined.
Grease and flour 3 9-inch round cake pans and distribute batter equally among them.
Bake 28 to 30 minutes or until a toothpick inserted in center of cake comes out clean. Allow to cool completely.
In small bowl of mixer, combine cream cheese and butter. Beat at low speed until well combined. Sift confectioner’s sugar and add to butter/cream cheese mixture 1/2 a cup at a time and beat until smooth.
Place first cake layer on plate and frost repeating step with each additional layer. Frost top and sides with remaining frosting and sprinkle top with the pecans if desired.
Until next time!