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Red Velvet Cake
2 1/2 cups all-purpose flour
2 cups sugar
1 Tablespoon cocoa
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups vegetable oil
1 cup buttermilk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz liquid red food coloring
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans.
Lightly stir eggs in a medium bowl with a wire whisk. Stir in remaining liquid ingredients (oil, buttermilk, vinegar, vanilla and food coloring ) Whisk until blended. Set aside.
In a seperate large bowl, mix together all the dry ingredients (flour, sugar, cocoa, salt, and baking soda) Stir really well with another whisk.
Add wet ingredients to the dry ingredients bowl, with a hand-mixer mix on medium-high speed for one minute or until completely combined.
Pour into cake pans, and then lightly drop cake pans on the counter a few times to release any air bubbles.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
After about 10 minutes, remove cakes from pans and let cool completely on a wire rack. You can lightly cover the cakes with plastic wrap while they cool.
Once completely cooled, frost with cream cheese frosting.
Cream Cheese Frosting
8 oz cream cheese, softened
1 cup butter, softened
1 teaspoon vanilla
6 cups powdered sugar
Sift sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla.
Slowly add sugar in batches (about 2 cups at a time) Scraping down the sides of the bowl and mixing well after each addition. Then frost cake! Store cake in refrigerator.
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