Red velvet cake

 

Ingredients

• 2 1/2 cups all purpose flour
• 1 1/2 cup granulated sugar
• 1 1/2 cup vegetable oil
• 1 cup buttermilk at room temperature
• 2 large eggs at room temperature
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp white distilled vinegar
• 2 tsp unsweetened baking cocoa
• 1 1/2 tsp vanilla extract
• 1 oz red food coloring

Cream Cheese Frosting

• 16 oz cream cheese softened
• 1 cup unsalted butter softened
• 8 cups powdered sugar
• 1 tbsp milk
• 2 tsp vanilla extract   

  Instructions

  • Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
  • In a separate bowl, crack open the eggs, and beat them.
  • Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
  • Slowly combine the wet, ingredients with dry ingredient. Be sure to mix on a low speed!
  • Once everything is manageable, switch from mixing the cake batter to folding it.
  • Next, add it the vinegar, and red food coloring.
  • Fold in until all of the cake batter is red, and there are no streaks.
  • Spray two 9 inch cake pans with baking spray, OR  grease and flour them.
  • Pour an equal amount of cake batter into each cake pan.
  • Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
  • Bake each cake on 325 F, for 25-30 minutes.
  • Remove the cakes from the cake pans, and place them on cooling racks.
  • While the cakes are cooling, make the frosting.
  • In a large bowl combine the butter, and cream cheese.
  • Cream the two ingredients together, then slowly adding in the powdered sugar, but only 1 cup at a time.
  • Add in the vanilla extract, and milk.
  • Mix until the frosting is nice and creamy
  • Once the cakes are completely cool, frost them.