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Red Velvet is a very traditional Southern desert, if you have ever seen Steel Magnolias you will remember the bleeding armadillo! Although we lived in the south growing up & I remember eating Red Velvet cake, my favorite memory of it is my Uncle who lived in New York City taking me to the Magnolia Bakery for a Red Velvet cupcake. They make their cupcakes with a Vanilla Frosting, I prefer my Red Velvet with a cream cheese icing. To each his own but here is my version. Here's a little test: Why do Southerner's say the cake is red? It is made with Love. :)
Ingredients:
3 1/2 cups flour (not self rising)
1 1/2 sticks unsalted butter, softened
2 1/4 cups sugar
3 large eggs room temperature
6 Tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extracted
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees.
Spray 2 9 inch round cake pans with Pam (use the baking kind with flour)
In a large bowl use a mixer to cream the butter & sugar together. Add eggs one at a time, beat each one well. Add cocoa, vanilla & food coloring, mix well. In your measuring cup add the salt to the buttermilk, Alternate adding 1/3 of the buttermilk then 1/3 of your flour until all is added. Make sure it is mixed well. Add vinegar & baking soda, mix well, scrape the sides of your bowl with a spatula. Divide batter between the two pans, bake 30-40 minutes, test with a toothpick. Allow to cool on a cooling rack at least an hour before frosting.
Cream Cheese Icing:
2 8 ounce packages Cream Cheese softened & cut into little pieces
6 tablespoons butter softened & cut into little pieces
1 1/2 teaspoons vanilla extract
5 cups powdered sugar (Use 4 if you like it less sweet)
In your mixer, blend the cream cheese & butter together. Add vanilla mix well, add a cup of powdered sugar at a time, be sure it is well blended. Cover & refrigerate at 2 hours but no longer so it thickens before you use it.
