New Recipe Thursday: Red Velvet Cake

 Me, on any random night

It's not Tuesday and it's not even really a new recipe, but being that today was Thanksgiving, I decided to do a little baking for the family, as the majority of my lovely desserts go to the police department. So, last night, I sat up despite being ridiculously tired and baked, though I must admit it was well worth it.

Red Velvet Cake

Ingredients:

2 1/2 cups of cake flour

1/2 teaspoon of salt

2 tablespoons of cocoa powder

1/2 cup of butter

1 1/2 cups of sugar

2 large eggs

1 teaspoon of vanilla extract

1 cup of buttermilk

2 tablespoons of red food coloring

1 teaspoon of white vinegar

1 teaspoon of baking soda

Frosting

 16 ounces cream cheese, softened

1/2 cup of butter

1 teaspoon vanilla extract

2 1/2 cups of powdered sugar

Directions:

1.) Heat the oven to 350 degrees.

2.) Grease two 9 inch pans and line with parchment paper.

3.) In a medium bowl, sift flour, salt and cocoa powder.

4.) In a large mixing bowl, beat the butter and sugar until light and fluffy.

5.) Add eggs, one at a time.

6.) Add vanilla extract and beat until combined.

7.) In a measuring cup, whisk the buttermilk and food coloring.

8.) Alternately add flour and buttermilk to butter mixture, starting and ending with the flour.

9.) In a small cup, mix vinegar and baking soda. Allow to fizz, the fold into the batter.

10.) Bake for 25-30 minutes, then remove from oven and allow to cool.

Frosting:

1.) In a large bowl, mix cream cheese and butter until light and fluffy.

2.) Add in vanilla extract, mix well.

3.) Add in powdered sugar and beat until smooth.

Notes: This is essentially the same recipe that I used for the cupcakes. The main difference, that I can see, is that here, the food coloring is mixed in with the buttermilk. Also, though the recipe states to bake for 25-390 minutes, I found that 20 was sufficient for me.