Savannah's Perfectly Ravishing Red Velvet Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
The richest, reddest...most coveted cake in my area...So easy to make...gorgeous to serve! Ingredients:
2 (1 ounce) bottles red food coloring |
2 tablespoons unsweetened cocoa powder |
1/2 cup butter |
1 1/2 cups white sugar |
2 eggs |
1 teaspoon salt |
1 teaspoon vanilla extract |
1 cup buttermilk |
2 1/2 cups flour |
1 1/2 teaspoons baking soda |
1 tablespoon white vinegar |
8 ounces cream cheese, softened |
1/2 cup butter, softened |
2 teaspoons vanilla extract |
1 1/2 pounds confectioners' sugar, or to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
2. Pour red food coloring into a small bowl, and mix with cocoa powder to make a paste. In a large bowl, beat 1/2 cup of butter, sugar, and eggs with an electric mixer until smooth and thoroughly combined; mix in the red color mixture, salt and 1 teaspoon of vanilla extract. Gradually mix in the buttermilk, alternating with flour, until the batter is smooth. Mix the baking soda and vinegar in a small bowl, and stir into the batter. Pour the batter into the prepared cake pans.
3. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 25 to 35 minutes. Remove from oven, and cool in pans for 10 minutes before removing cakes to finish cooling on racks.
4. In a bowl, mash cream cheese with 1/2 cup softened butter and 2 teaspoons of vanilla extract until smooth and creamy; stir in the confectioners' sugar, about half a cup at a time, until the frosting is thick and spreadable. Frost fully-cooled layers.
|
|