This Red Velvet Cake by Patricia Edwards is almost too pretty to eat . . . I said ALMOST! Try her FULL RECIPE below!
2 1/2 cups All-Purpose flour
1 1/2 cup granulated sugar
1 1/4 cup vegetable oil
1 cup buttermilk at room temperature
2 large eggs at room temperature
1 tsp baking soda
1 tsp salt
1 tsp white distilled vinegar
2 tsp unsweetened baking cocoa
1 1/2 tsp vanilla extract
3 tbsp red food coloring
16 oz cream cheese softened
1 stick salted butter softened
8 cups powdered sugar
1 tbsp milk
2 tsp vanilla extract
Combine the flour, salt, baking soda, and unsweetened cocoa into a large mixing bowl and sift/whisk together.
In a separate bowl, crack open the eggs, and beat them.
Pour the sugar, buttermilk, oil, and vanilla extract into the bowl with the eggs, and mix until everything is nice and creamy.
Slowly combine the wet, ingredients with dry ingredient (Mix on a low speed until combined)
Switch from mixing the cake batter to folding it.
Next, add it the vinegar, and red food coloring.
Fold in until all of the cake batter is red (remember no streaks)
Grease (shortening) and flour two 8-inch cake pans.
Pour an equal amount of cake batter into each cake pan.
Shake and tap the pans to release any air bubbles, then let sit for 5 minutes.
Bake on 325 F, for 40 minutes.
Remove the cakes from the cake pans, and place them on cooling racks.
In a large bowl combine the butter, and cream cheese (until well combined)
Add powdered sugar (one cup at a time).
Add in the vanilla extract, and milk.
Mix until the frosting is nice and creamy
Once the cakes are completely cool, frost them.