Red Velvet Cake

Yields: 8 Servings or 1 dozen cupcakes & 2 mini-loaf pans. Preparation time: 15 minutes Baking time: 30 to 35 minutes for cakes; 20 minutes for cupcakes

 

 

2 cups cake flour
3 tablespoons unsweetended cocoa powder
2 teaspoons baking powder
1 teaspoon salt
1½ sticks ¾ cups butter
1¾ cups sugar
4 eggs
1 cup milk
3 teaspoons red food coloring

1 teaspoon vanilla Buttercream Frosting, below Directions:

 

 Heat the oven to 350 degrees.

 

 Stir the flour, cocoa, baking powder and salt together in a large bowl; set aside.

 

 Beat the butter and sugar with a mixer on medium until light and fluffy.

 

Beat in the eggs one at a time; set aside.

 

 Stir together the milk, food coloring and vanilla in a small bowl.

 

 Alternating, fold the red mixture and flour mixture into the egg mixture, ending with the dry ingredients.

 

Transfer to two 9-inch greased and floured pans and/or paper lined muffin tins.

 

Bake until an inserted toothpick comes out clean, about 30 to 35 minutes for cakes or mini loaves, about 20 minutes for cupcakes.

 

 Cool in pans 5 minutes before turning out onto racks.

 

 Cool completely; frost with icing.

 

Icing

 

 Beat together 6 cups powdered sugar, 2 sticks softened butter 4 to 6 tablespoons milk or heavy cream and 2 teaspoons vanilla until light and fluffy.