Red Velvet Cake
Description
Our red velvet cake recipe is traditionally southern with light, tender, ruby-red cakes held together with a rich vanilla frosting.
Ingredients
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 2 bottles (1 ounce each) red food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2-1/4 cups cake flour
- 2 tablespoons baking cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup cold water
- 1 tablespoon cornstarch
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3-1/2 cups confectioners' sugar
Directions
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. Trim 1/4 in. off top of each cake layer; crumble trimmings onto a baking sheet. Let crumbs stand at room temperature while making frosting.
- For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Cream butter and vanilla until light and fluffy, 3-4 minutes. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and side of cake. Press reserved cake crumbs into side of cake.
