Directions: |
Directions:1. Let eggs and butter stand 30 minutes. Preheat oven to 350º. Grease and flour 3 8" dia. baking pans and set aside.
2. In medium bowl combine flour, cocoa powder, and salt-set aside. in a large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla, beat until combined. One at a time add eggs, beat on medium after each. beat in food coloring on low.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each until combined. Stir together baking soda and vinegar. Add to batter; beat until just combined.
4. Spread batter into prepared pans. Bake 25-30 minutes until toothpick inserted comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Prepare buttercream frosting.
5. Place first layer flat side up on plate. Spread top with 3/4 cup frosting. Stack next layer flat side up and spread with 3/4 cup frosting. Stack final layer flat side down and spread remaining frosting on top and sides.
Frosting:
Whisk together in a medium sauce pan the milk, flour, and dash of salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook and stir 2 more minutes. Transfer to a small bowl; cover surface with plastic wrap and refrigerate until cooled-do not stir. In a large bowl beat softened butter , sugar and vanilla on medium 5 minutes until light and fluffy and sugar is almost dissolved. Add cooled milk mixture 1/4 cup at a time ; beat on low after each until smooth.
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This recipe for Red Velvet Cake with Buttercream Frosting is from