Ingredients:
Instructions:
Note: This Red Velvet is the best I have found and modified, it is undeniably delicious.
- 3 cups Cake Flour
- 1 3/4 cups Sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Butter cut into cubes
- 3 Eggs
- 1 cup Buttermilk
- 3/4 cup Canola Oil
- 1 - 2 Tablespoons Red Food Coloring may do less depending on preference
- 1 Tablespoon Pure Vanilla Extract
- 2 - 8- ounce pkgs. Cream Cheese room temperature and softened
- 12 Tablespoons Butter 3/4 cup, softened
- 4 1/2 cups Powdered Sugar
- 1 Vanilla Bean or 2 teaspoons Pure Vanilla Extract
Instructions:
- Preheat oven to 350 degrees.
- In a standing mixer, stir together flour, sugar, cocoa powder, baking soda, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla.
- Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed.
- Take a spatula and scrape the sides of the bowl.
- Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.
- In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment.
- Add powdered sugar and mix until creamy.
- If using a vanilla bean, split vanilla bean in half and use the tip of the knife to scrape the vanilla bean paste from each side of the vanilla bean pod.
- If using vanilla extract, add to frosting and stir until combined.
- Spread on cooled red velvet cake. Cover tightly.
Note: This Red Velvet is the best I have found and modified, it is undeniably delicious.
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