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Sunday, February 24, 2013

Red Velvet Cake w/ Cream Cheese Frosting

Yield: 2 – 9” rounds

Red Velvet Cake is a southern favorite here in Alabama. A hint of chocolate in the deep red cake gives it it's well known appeal paired with a sweet and creamy cream cheese frosting. Around here, it is one of the most popular requests!


Cake Ingredients:
  • 2 ½ c. flour
  • 1 ½ c. sugar
  • 1 t. baking soda
  • 1 t. salt
  • 1 t. cocoa
  • 1 ½ c. veg oil
  • 1 c. sour milk
  • 2 eggs
  • 2 oz. red color
  • 1 t. vinegar
  • 1 t. vanilla
Frosting Ingredients:
  • 1 c. butter at room temperature
  • 5 c. Powdered sugar
  • 1 t. vanilla
  • 1 lb. cream cheese at room temperature

Directions for the cake:
  1. Preheat oven to 350 degrees F.
  2. Mix sugar, red color, egg, vanilla, vinegar, and oil in a medium sized mixing bowl until smooth.
  3. In a seperate bowl, mix flour, baking soda, salt, and cocoa. Mix well.
  4. Begin adding the sour milk and flour mixture to the wet mixure alternately, stirring together before next addition.
  5. Mix until cake batter is smooth and lump free.
  6. Pour into 2 greased and floured 8 or 9 inch pans.
  7. Bake 30-35 minutes or until knife inserted into the middle of the cake comes out clean.
  8. Cool completely.

Once cakes are cool, level the top of each, cutting away the domed area on top.
Reserve cake trimmings and crumble into cake crumbs.

To make the frosting:
  1. Mix cream cheese, butter and vanilla until smooth.
  2. Add powdered sugar, mixing in completely a little at a time until smooth.
Assemble and frost the cake:
  1. Spread a layer of frosting on the top of the bottom cake layer.
  2. Place second cake evenly on the first layer.
  3. Frost the cake completely.
  4. Take the cake crumbs from the trimming and press it into the frosting all the way around the edges of the cake.
***Because of the cream cheese. this cake must be refridgerated. It is okay at room temperature long enough for a party or event but not too long!


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