This is my favorite recipe for red velvet cake, which is quite popular these days. It gets it’s name from the red food coloring in the batter. I have made it with chocolate frosting as well as cream cheese frosting. I prefer the cream cheese frosting but both are excellent. I make the cake the day before, and wrap each layer individually in plastic wrap. I frost the next day, and refrigerate until about an hour before serving time.
Vegetable spray for the pans
2 1/2 cups a.p. flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cocoa powder
1 1/2 cups canola oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white vinegar
2 teaspoons vanilla
Combine all dry ingredients and mix. Do the same with all wet ingredients. Combine the two, mix, and divide among three prepared 9 inch cake pans. Bake at 350 for about 25-30 minutes. Cool fully.
Cream Cheese Frosting
8 ounce cream cheese, room temp
1 stick butter, unsalted
1- 16 ounce box xxx sugar
1 teaspoon vanilla
Combine until light and well mixed. Spread on cooled cake.