Friday, October 9, 2009

Red Velvet Cake & Cream Cheese Frosting

Recipe From: Amy Griffeth
For Sam's birthday, she asked for a red cake. Amy sent me this recipe. I made it for the family party. It was good. A few days later, for her friend party, I made cupcakes (using Moist Deluxe cake mix) and it was better! As long as you are making homemade frosting, I say use the box mix!
Cake Ingredients:
2 1/2 cups cake flour
4 tbsp unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 cup buttermilk
2 tsp vanilla
1 tsp white vinegar
8 drops red food coloring (I used the whole bottle)
1 1/2 cups sugar
1 stick unsalted butter (room temperature)
2 large eggs (room temperature)

Sift together the cake flour, cocoa powder, baking powder and salt into a bowl. In another bowl, whisk together the buttermilk, vanilla, vinegar and red food coloring. In your KitchenAid bowl, beat the sugar and butter together until light and fluffy (2-3 minutes). Alternate adding the flour mixture and buttermilk mixture (one cup at a time) on low speed until combined. Scrape down the sides as needed.

Divide the batter evenly among 2 round cake pans (cooked with flour spray). Bake at 350 for 20-25 minutes (or until a toothpick inserted intot he center comes out clean). Let cool in the pan for a few minutes, then transfer to a wire rack for 1 hour prior to frosting.
Cream Cheese Frosting Ingredients:
1 pkg cream cheese (room temperature)
2 sticks unsalted butter (room temperature)
4 tsp vanilla
5 cups powdered sugar
milk (as needed)

For the frosting: In the KitchenAid bowl, beat cream cheese, butter and vanilla together until light and fluffy (about 2 minutes). Gradually beat in the sugar and mix until thoroughly combined. Scrape down the sides of the bowl as needed. Add milk as needed.

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