Red Velvet Cake

I was inspired by my daughter and her friend to try this red velvet cake recipe.  I used dark cocoa powder instead of regular cocoa powder so the red color isn't as bright as I would like.  Next time I'll try it with regular cocoa powder and see how the color looks then.  The cake was light and very yummy and so was the icing.  I was pleased with how it turned out. 

Red Velvet Cake Recipe

2 1/2 c. cake flour

1 t. salt

2 T. unsweetened cocoa powder (can use dark chocolate for deeper chocoate taste)

1 1/2 c. sugar

1 1/2 c. oil

2 large eggs

2 t. no taste red gel color

1 1/2 t. vanilla extract

1 c. buttermilk

1 1/2 t. baking soda

2 t. apple cider vinegar

1/4 c. sour cream

Preheat oven to 325 degrees.  Grease and dust 2 8 inch cake pans with cocoa powder.  Mix flour, cocoa powder, and salt together in a bowl. 

In a separate bowl, mix sugar and oil on medium speed until well combined.  Add one egg at a time mixing completely before adding next egg.  Mix in food coloring and vanilla. 

Add flour mixture alterternating with buttermilk begining and ending with flour mixture (three batches) scraping sides of bowl.

Stir together vinegar and baking soda in small bowl.  Add mixture to batter and mix on medium speed for 10-20 seconds until blended.  Pour evenly into cake pans.  bake 30-35 minutes or until toothpick comes out clean.  Let cool in pans for 10 minutes before placing on colling rack.  Completely cool before icing.

Whipped Cream Cheese Icing 

1 can of cream cheese icing

8oz. cream cheese (softened)

1 c. shortening

1 stick butter (softened)

1t. vanilla

1 1/2 c. confectioners sugar (powdered sugar)

Cream the cream cheese with mixer until smooth.  Add shortening and cream until smooth.  Add butter and cream until smooth.  Add vanilla and mix until combined.  Add confectioners sugar until completely blended.  Icing should be nice and fluffy.  Ice cake and keep refrigerated.

I hope you like this cake as much as we did.  Enjoy!

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