Recipe- Celebrate Love With Red Velvet Cake

Red velvet cake has less cocoa powder added to it so the chocolate flavor is much more mild. Both our chocolate cake and red velvet cake use buttermilk, but buttermilk is a required ingredient for red velvet cake. It also has vinegar and red food coloring added to it to add acidity and the classic red coloring. Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.

Ingredients

Cake

3 cups all-purpose flour
3 cups granulated sugar
1/2 cup cornstarch
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1 1/4 cups warm water
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 tablespoons red food coloring

Frosting

16 ounces cream cheese softened
1 cup butter softened
4 cups powdered sugar
1 teaspoon vanilla extract

Method

* Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.

* Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

* Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth.
* This should take just a couple of minutes.

* Divide batter among the three prepared pans.

* Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

* Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.

* Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.

* Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.

* Assemble and frost the completely cooled cake.