Red Velvet Cake

This is the most MOIST red velvet cake I have ever had. Take your choice of two different frostings. The Buttercup Bakeshop Icing is FANTASTIC.

CAKE BATTER

- 2 c flour

- 1 tsp baking powder

- 1 tsp salt

- 1 tsp cocoa powder

- 3/4 c vegetable oil

- 1 1/2 c sugar

- 2 eggs

- 1 oz red food coloring

- 1 c buttermilk

- 1 tsp baking soda

           

- 1 tsp vinegar

- 1 tsp vanilla extract

CAKE TOPPER

- 3/4 c milk

- 1/2 c sugar

CREAM CHEESE ICING*

- 8 oz cream cheese, softened

- 1 tsp vanilla extract

- 1/4 c butter

- 1 box powdered sugar

- 3/4 c coconut

1.   Mix sugar and oil. Add eggs one at a time and mix well after each. Stir in vanilla and vinegar, add food coloring. Mix till blended.

2.   Stir baking soda into buttermilk and add to mixture.

3.   Add flour, baking powder, salt, and cocoa. Mix Well.

4.   Bake in 2 greased 8” round cake pans, or a 9x13” pan, at 350° for 30 minutes.

5.   While the cake is cooking, place ¾ cup milk and ½ cup sugar in saucepan and heat to dissolve sugar. When cake is done, remove from oven; pour hot dissolved sugar over the hot cake while still in pans. Allow to cool and remove from pans.

6.   Mix all icing ingredients well and frost cake.

*Choose either the cream cheese icing or this one, which is my personal favorite.

Buttercup Bakeshop Red Velvet Icing

2 cups milk
6 T. flour
2 cups COLD unsalted butter
2 cups granulated sugar
2 tsp. vanilla

Whisk to combine in a heavy-bottomed pan, the milk and flour. Stir constantly over medium-low heat, until smooth and thick (about 12-18 min.) Let mixture cool. Stir frequently so it doesn't form a skin on top. If it should, remove it and discard. While cooling, use an electric mixer on medium-high speed to beat the cold butter and sugar until fluffy, 4-5 minutes. THIS IS VERY IMPORTANT. The long beating is what makes this so light and fluffy. Add the vanilla. Add the cooled cooked mixture, one third at a time. Beat well after each addition. Beat another 3 minutes until it is like whipped cream.

This frosting is just out of this world. Good to use on other cakes as well. Do not refrigerate the cake. This frosting does not need refrigeration, nor will it be as good if you do.