How to Make A Red Velvet Cake

RED VELVET CAKE

Yield 2- 8″ Layers or approx 18 cupcakes

Preheat your ovens to 350 Degrees F while you prepare your recipe.

**Depending on the cake size you are making the bake times will vary.

But for the 2- 8″ layers you will need about 35 minutes

AP Flour (2 1/2c)

Sugar (1 1/2c)

Baking Soda (1tsp)

Salt 1tsp)

Cocoa Powder (2T)

Veg.Oil 6fl oz

Buttermilk (1cup- 8fl oz)

Eggs (2Lg)

Red Food Color 1T (the whole McCormick .5fl oz Squeeze Bottle)

White Vinegar 1teaspoon

Van eXtract 1teaspoon

**For those of you who cannot get buttermilk, well…you can make your own! Just add 1T white vinegar (or lemon juice) to 1 cup of milk and let it stand at room temp for about an hour or so. It will get nice and thick like buttermilk with that zingy tang that buttermilk delivers! Yumm, sour milk anyone!???

OR- if you have yogurt or sour cream you can interchange the buttermilk with that as well.

Cream Cheese Icing Yield 6cups

This recipe is enough to fill and ice one 3 layer 8″ cake or ice 24 cupcakes

Cream Cheese (room temp) (3c)

Butter (room temp) (1 stick)

Confectioners Sugar (2 1/4cup)

Vanilla X clear 2tsp

Be sure not to overwhip this recipe or you may have a thin “soupy” icing.

This can be prevented by having your cream cheese and butter at room temperature before you begin and mixing everything just enough to combine

uniformly.

This icing can be stored in the refrigerator for up to a week, or you can freeze for up to 1 month.

Be sure to thaw completely before using and you will have to mix it on low speed with the paddle attachment to bring it back to a nice smooth consistency