Ingredients: |
Ingredients: Cake:
1/2 cup butter plus 2 Tbsp. to prepare pans
3 Tbsp. cocoa powder, sifted
1-1/2 cups sugr
2 eggs
2 tsp. vanilla
2 Tbsp. red food coloring
1 tsp. salt
1 tsp. baking soda
2-1/2 cups flour, sifted
1 Tbsp. vinegar
Icing:
5 Tbsp. flour
1 cup whole milk
1 tsp. vanilla
pinch of salt
1 cup unsalted butter
1 cup granulated sugar
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Directions: |
Directions:Heat oven to 350º. Prepare 3 9" cakepans by buttering lightly and sprinkling with 1 Tbsp. cocoa powder.
Cream butter and sugar together. Add eggs one at a time and beat. Mix in vanilla
In a separate bowl, make a paste of the remaining 2 Tbsp. cocoa and the food coloring. Blend into butter mixture.
Sift together remaining dry ingredients. Alternating in two batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in vinegar before adding to the batter. Mix until blended.
Divide batter among 2 or 3 pans and bake for about 20-25 minutes. Cool o a rack.
To assemble, remove the cake for its pan and place flat side down on a serving plate. Put about 1 cup of icing on the cake and spread evenly. Remove the second cake and place the flat side down on top of the first layer and frost.
Icing:
Over medium heat, whisk flour and milk in a small saucepan and heat to a simmer, stirring frequently until it becomes very thick and almost pudding-like. Remove from heat. Whisk in vanilla and salt. Pour into bowl to allow it to cool. Cover with plastic wrap.
Use a mixer to cream together butter and sugar until light and fluffy about 5 minutes. Add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream. |
This recipe for Red Velvet Cake is from