Recipe: Red Velvet Cake

Red Velvet Cake

Serves 8

Ingredients

Method

2½ cups all-purpose flour

1½ cups sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. cocoa powder

1½ cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tbsp. red food coloring

1 tsp. white distilled vinegar

1 tsp. vanilla extract

1 lb. cream cheese, softened

2 sticks unsalted butter, softened

1 tsp. vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

Preheat your oven to 350 degrees F. Then grease and flour 3 (9-inch) round cake pans.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Add the sifted dry ingredients to the wet and mix until smooth and well combined.

Divide the batter evenly among the 3 prepared cake pans and bake for about 20 to 22 minutes, or until a toothpick comes out clean. Allow to cool in the pans for 5 minutes, then remove to a wire rack to cool completely.

While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the frosting on the cooled cakes. Stack the cakes on a serving plate and apply a layer of frosting.

Garnish with chopped pecans and fresh berries.

Enjoy your Red Velvet Holiday Cake!