Let Them Eat Cake

The house cake is red velvet with butter cream frosting. I made one today for my husband's birthday. It's always a hit.

Red Velvet Cake (from MaryBeth)

2 1/2 C cake flour
2 TBSP unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 TBSP red food coloring
1 C buttermilk
1 C unsalted butter
1 1/2 C sugar
3 large eggs
1 tsp vanilla
1 TBSP white vinegar

1. Bring all ingredients to room temperature for fluffier cake. Preheat oven to 350. Grease and flour two 9-inch cake pans.

2. Combine flour, cocoa, baking soda and salt in a medium bowl and whisk. Set aside.

3. Combine buttermilk and food coloring and set aside.

4. In a large bowl, cream butter and sugar. Add eggs one at a time and beat thoroughly until combined. Alternately add some flour mixture, then buttermilk mixture, until all is incorporated. Add vanilla and vinegar and beat until batter is a uniform color.

5. Spread batter evenly in two pans and bake for 30 minutes, or until done (test with a toothpick).

6. Cool in the pans 10 minutes then turn onto racks and cool completely. Frost with butter cream frosting.


MaryBeth's Butter cream Frosting (from MaryBeth)

1/2 C (one stick) butter, room temperature
1/2 C shortening
1 box powdered sugar
1 tsp vanilla
3 TBSP milk

Cream butter and shortening. Add sugar. Beat well. Blend in milk and vanilla. You can also add 1/2 tsp almond extract for extra flavor.

A good red velvet cake is light and mildly chocolaty. The butter cream frosting is very sweet. I have a serious sweet tooth so this whole thing is like manna from heaven for me. I haven't met anyone yet who hasn't enjoyed it.