Red Velvet Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 2 1/2 cups Cake flour
  • 2 tbsp Cocoa powder
  • 2 tbsp Food color, red
  • 1 1/2 cup Powdered/confectioners sugar
  • 1/2 tsp Salt
  • 1 1/2 cups Sugar
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Distilled vinegar
  • 2 tbsp Vegetable oil

• Dairy

  • 1 stick 2 tablespoons unsalted butter, unsalted
  • 1/2 cup Butter
  • 1 cup Buttermilk
  • 8 oz Cream cheese

Found on feedyourtemptations.com

Description

Ingredients

• Ingredients:
• 2½ cups cake flour (Please refer notes for substitutes)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons cocoa powder
• 1 stick + 2 tablespoons unsalted butter (1/2 cup + 2 tablespoons butter)
• 1½ cups sugar
• 2 tablespoons vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 teaspoon distilled vinegar
• 2 tablespoons red food color
• 8 oz (226 grams) cream cheese
• ½ cup (113 grams) butter at room temperature
• 1 and ½ cup powdered/confectioners sugar
• ½ teaspoon vanilla

Directions

• Preheat oven to 350 degrees Fahrenheit/175 Degrees Celsius.
• Sift cake flour + baking soda + cocoa + salt and keep aside.
• Cream together butter + sugar till fluffy. Add vegetable oil followed by eggs beating well after each addition.
• Mix together buttermilk + red food color + vinegar + vanilla.
• Add flour to the egg mixture in three batches alternating with the buttermilk mixture beginning and ending with flour.
• Divide the batter into two 8 inch pan. Tap the pans 4-5 times on the counter to get rid of the excess air bubbles.
• Bake for 35-40 minutes or until a skewer inserted comes out clean.
• Let the cake cool completely for at least an hour.
• Beat cream cheese well. Add vanilla + butter and beat again for additional 2 min. Add powdered sugar in little batches. Taste and adjust the sugar as needed.