Red Velvet Cake with Cream Cheese Frosting

For Valentine's Day I thought what better way to celebrate than making a yummy red velvet cake for my husband and I. This recipe turned out delicious and I would definetely make this again. The original recipe called for a 3-tier cake but instead I made it a 2-tier which turned out fine, but the cake pans were very full! The recipe had several steps and took some time but the work was worth it in the end.

Red Velvet Cake with Cream Cheese Frosting

Cake:

3 eggs

3/4 cup butter

3 cups all-purpose flour

1 tablespoon unsweeetened cocoa powder

3/4 teaspoon salt

2 1/4 cups sugar

1 1-ounce bottle red food coloring (2 tablespoons)

1 1/2 teaspoons vanilla

1 1/2 cups buttermilk or sour milk*

1 1/2 teaspoons baking soda

1 1/2 teaspoons vinegar

Frosting:

8-ounce cream cheese (does not need to be softened)

5 tablespoons unsalted butter, softened

2 teaspoons vanilla

2 1/2 cups powdered sugar, sifted (I did not sift it and it still came out very smooth and creamy)

To prepare the cake:

1. Allow eggs and butter to stand at room temperature for 30 minutes
2. Meanwhile, grease and lightly flour three 9x1 1/2-inch or 8x1 1/2-inch round cake pans. Or grease one 13x9x2-inch baking pan; set aside
3. In a medium bowl stir together flour, cocoa powder, and salt; set aside
4. Preheat oven to 350 degrees
5. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds
6. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined
7. Scrape sides of bowl; beat on medium speed for 2 minutes more
8. Add eggs, one at a time, beating well after each addition
9. Beat in red food coloring and vanilla
10. Alternately add flour mixture and butter milk (or sour milk*), beating on low speed after each addition just until combined
11. In a small bowl combine baking soda and vinegar; fold into batter
12. Spread batter into prepared cake pans
13. Bake for 25 to 30 minutes for 8-inch pans, 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 13x9x2-inch pan, or until wooden toothpick inserted near the center(s) come out clean
14. Cool pans on wire racks for 10 minutes (I allowed them to cool longer). Remove layers from pans; cool thoroughly on wire racks. Or place 13x9x2-inch cake in pan on wire rack; cool thoroughly.

*To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

To prepare the cream cheese frosting:

1. Cream the cream cheese, butter and vanilla on medium-high speed
2. Add the powdered sugar to the cream cheese mixture in batches. Beat on low until just combined, increase speed to high until desired consistency is reached
3. Frost as desired

Cake recipe from Better Homes and Gardens New Cook Book (15th edition)

Frosting recipe from Amy's Blog