Red Velvet Cake:

CAKE:

2 1/2 cups sifted cake flour

1/2 teaspoon salt

2 tablespoons cocoa powder

1/2 cup unsalted butter - at room temperature

1 1/2 cups granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda

ICING:

1 cup (2 sticks) butter, softened

2 packages (8 oz. each) cream cheese, softened

8 cups sifted confectioners' sugar - this equals out to be about 2 lbs

2 tablespoons milk

1 teaspoon of Vanilla

Cake Instructions:

 Preheat oven to 350 degrees place rack in center of oven. flour two - 9 inch (23 cm) round cake pans.

***as you can see here I have made cupcakes, this makes about 24 average sized cupcakes.***

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, beat the butter until soft. Add the sugar and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. 

-we use Wilton's red red color. 

With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. 

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 

***or spoon evenly into lined cupcake tins, filling about 2/3 full.***

Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. 

Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour (or overnight). (This is done to make filling and frosting the cakes easier.)

Icing Instructions:

In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (30 seconds to 1 minute - do not over mix!).

**Don't use light cream cheese or butter substitute, if margarine is used, icing will be softer.