Ingredients: |
Ingredients: 2 1/2 cups self-rising flour
1 tsp. baking soda
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 large eggs, lightly beaten
1 tsp. white vinegar
1 tsp. real vanilla (not imitation) extract
1 cup buttermilk (whole)
2 1/2 cups red food coloring
Cream cheese frosting
Makes a 9" layer cake, beautiful at Christmas or Valentines.
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Directions: |
Directions:Preheat oven to 350 degrees. Spray three 9" round cake pans with spray and line with wax or parchment paper. Set aside. In a medium bowl, sift together flour, and baking soda, set aside. In another medium bowl or food processor, combine sugar, vegetable oil, eggs, vinegar, and vanilla. Beat until light and fluffy, about 2 minutes. Gradually add flour mixture, and mix on low speed just until flour is mixed in well. Don't over mix. Slowly add buttermilk. Add food coloring, and beat to combine. Divide batter among pans; each pan will be about half full. Tap pans on counter to remove bubbles. Bake until toothpick comes out clean, about 30 minutes. Remove the pans and cool on a rack 5 minutes. Turn pans upside down onto the wire racks and remove from pans until the cakes cook completely or you can rush a bit with a quick chill in the freezer for 10-15 minutes. Assemble, placing one layer top side down, frost 1/2 " thick with cream cheese frosting(see below) and add next layer right side up, continue with frosting and next layer. Frost entire cake with cream cheese. Store in an airtight container up to a week...if it lasts that long with company around.
Cream cheese frosting:
8 oz cream cheese, softened
1 stick butter (whole, not margarine) softened
2 cups confectioner's sugar
1 tsp. vanilla (not imitation) extract
Mix and frost. |
This recipe for Red Velvet Cake is from