1 c. butter or margarine, softened, 2 1/2 c. cake flour
1 tsp. soda, 1 tsp. salt
1 1/2 c. sugar, 1 c. buttermilk
1 tsp. vanilla, 1 tsp. vinegar
2 Tbs. cocoa
1 bottle (2 oz.) red food coloring
1 1/2 milk
1/2 Tbs. flour
1 1/2 c. margarine, softened
1 c. sugar
1 Tbs. vanilla
In large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and food coloring. Combine flour, cocoa, and baking soda. Combine buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to creamed mixture. Mix well. Divide into 2 round cake pans sprayed with Pam. Bake at 350 degrees for 20-30 minutes or until cake test is done. Cool completely before frosting.
I use the cream cheese frosting because my family likes it better but here is the recipe for the true Red Velvet cake.
In saucepan, whisk together milk and flour and cook until thick. Cool completely. In large bowl, cream margarine and sugar until fluffy. Add vanilla to creamed mixture, then add cooled-milk mixture gradually, beating constantly. When frosting is thick and spreadable, split cake layers horizontally, now there are four layers. (I use dental floss to split cakes). Spread frosting between and on top of four layers but not on sides of cake.
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