Red Velvet Cake

This recipe is the best red velvet cake recipe. It is so delicious and moist and the cream cheese frosting is just perfect. Try it out. You won’t be disappointed.
Red Velvet Cake:
10 oz cake flour
1 tsp baking powder
1 tsp salt
2 Tbsp unsweetened cocoa powder
1 oz. red no-taste food coloring
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
2 eggs, room temperature
1 tsp pure vanilla extract
1 cup buttermilk, room temperature
1 tsp vinegar
1 tsp baking soda

Cream Cheese Frosting:
16 oz Cream Cheese (2 packages), softened
½ cup (one stick) unsalted butter, softened
1 tsp pure vanilla extract
8-10 oz (2 ½ cups) powdered sugar
pinch of fine salt
Cake Directions:
Preheat oven to 350° F. Line two 12-cup cupcake tins with liners (or grease any other baking vessel with Pam or the like).
Mix together cake flour, baking powder and salt into a medium bowl and set aside. In a small bowl (and with disposable gloves on) mash together the food coloring and cocoa until it is pretty uniform. Be careful! It stains! Add just enough water to make it a thick smooth paste (~1/2 Tbsp).  
In a stand mixer using the paddle attachment, cream together the butter and sugar until just light and fluffy. Do not overbeat. Beat in eggs, one at a time, and then add the vanilla and food coloring/cocoa paste. Add one third of the flour mixture to the bowl and mix on low until well blended, then add half the buttermilk. Add another third of the flour and then the rest of the buttermilk finishing off with the last of the flour, mixing well after each addition until just incorporated. Scrape down the bowl as needed.
In a small cup, mix together the vinegar and baking soda and watch your science experiment fizz. Pour this into the bowl and give it one last mixing for good measure. Batter should be pretty thick.
Use a small ice cream scoop to portion the batter into the cups (about 1 tablespoon for minis). Fill cups about ½ full. If making cakes or cake pops, pour into pans half full. These rise a lot here in the elevated mountains of Utah. Place the pans in the preheated oven and bake for approx 15-20 minutes for regular cupcakes, 8 minutes for minis and 30 minutes for a 9 x 13 glass pan. Once cupcakes pass the toothpick or spring test they are done!
Allow to cool completely.
I listed my recipe for cream cheese frosting (above) if you want to make cupcakes or cake but I actually use storebought Pillsbury or Duncan Hines cream cheese frosting (NOT whipped) when I am making cake pops because it is wonderfully sticky!
 
Frosting Directions:
In a stand mixer using the paddle attachment, blend the butter and cream cheese until smooth. Add about half of the powdered sugar and mix on low to medium (just so it doesn’t turn into a snow storm in your kitchen). Add the salt and vanilla and mix well. Gradually add more powdered sugar until you reach the desired sweetness/flavor of your frosting. Add less if you don’t like it too sweet or if you just like to taste that cream cheese tang! You may also add more sugar if you like your frostings on the sweet side but the more you add, the less you will taste the cream cheese (I like to call these "buttercream cheese frostings"). Beat on medium for another 2 or 3 minutes. This step is necessary! Beating helps make the frosting blend together well. It makes it a little bit lighter as well as decrease the sweetness. There is a difference.
Use immediately or refrigerate. If refrigerating, allow frosting to come to room temperature and then rewhip in a mixer.
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