Red Velvet Cake

I think the best part of the cake is the cream cheese frosting; makes up for the most difficult part- getting the cake the right color of red. Use more food coloring as needed and try a paste for best results.

Serves 10-12

Ingredients:

  • Vegetable oil for the pans
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

    Cream Cheese Frosting:

  • Crushed pecans, for garnish
  • 2 pounds cream cheese, softened
  • 4 cups sifted confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon brandy

    Instructions:

    Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

    Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
    Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

    Frosting: In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, and sugar on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
    Reduce the speed of the mixer to low. Add the vanilla and brandy; raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).

    Frost the cake: Place 1 layer, rounded-side down, in the middle of a cake stand. Spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Top with pecans if using.


    Cooking Wiser
    See baking tips and egg tips
    The frosting can be made 3 days in advance but bring it to room temperature to frost cake, making it easier to frost.
    To save time and money use a white cake mix, prepare according to directions but substitute the water for buttermilk and add red food coloring