Red Velvet Cake Recipe

This is a classic cake recipe that is moist, delicious, and simple to make. It also makes fantastic cupcakes.
It's a great combination of ice with cream cheese frosting!

Ingredients:

⦁ 2 ½ Cup all-purpose flour
⦁ 1 tsp baking soda
⦁ ½ tsp baking powder
⦁ 2 Tbsp cocoa powder
⦁ 1 tsp salt
⦁ 1 ½ Cup sugar
⦁ 1 Cup buttermilk
⦁ 1 ½ Cup vegetable oil
⦁ 2 eggs
⦁ 1 Tbsp red gel paste food color
⦁ 1 Tbsp white vinegar
⦁ 1 Tbsp vanilla bean paste or vanilla extract

Preheat oven to 350°. Prepare 2 - 9" round cake pans ñ grease and line bottom with parchment paper. Or prepare a cupcake pan with 24 cupcake liners. Sift together flour, baking soda, baking powder, cocoa powder, and salt. Add sugar, mix and set aside.

Mix wet ingredients at medium speed of a stand or hand mixer ñ eggs, buttermilk, oil, red food color, vinegar, and vanilla. Add the dry ingredients slowly and mix until fully incorporated. Split batter between the 2 cake pans. Bake for 20 to 25 minutes or until cake springs back when touched.

If baking cupcakes, start checking for doneness at 20 minutes. Allow cooling in the pan. Once cool, turn the cake out of the pan. Slice off any rounded top to level the 9î cakes. Ice with your favorite buttercream icing, or even better, ice with cream cheese frosting.

Cream Cheese Icing:

⦁ 16 oz. cream cheese
⦁ 2 sticks butter
⦁ 1 Tbsp vanilla
⦁ 1 lb. confectionerís sugar (4 Cups)

Have cream cheese and butter at room temperature. With the paddle attachment of a stand mixer or hand mixer, mix butter and cream cheese together. Slowly add confectionerís sugar. Add vanilla last and mix until fluffy.