Mama C's Red Velvet Cake
Pinched 131 timesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 1/2 c||granulated sugar|
|1/2 c||butter or margarine, softened|
|1 oz||red food coloring bottle|
|1 Tbsp||apple cider vinegar|
|1 tsp||vanilla extract|
|2 1/2 c||flour|
|1/4 c||baking cocoa|
|1 tsp||baking soda|
|16 oz||cream cheese frosting|
Preheat oven to 350*F. Grease a 9x13 inch rectangle, two 9 inch circles, or two 9x9 square cake pans.
To make buttermilk, I use 1 cup milk and 1 Tbsp of lemon juice and let it sit for about 5 minutes. Go ahead and get this ready. If using actual buttermilk, move on to step 2.
In a medium mixing bowl, cream sugar, butter and eggs. Add in food coloring, vinegar and vanilla. Beat until smooth, set aside.
In another medium mixing bowl, combine flour, cocoa, salt and baking soda.
Blend together, butter and flour mixtures. Blend in buttermilk, a little bit at a time, until completely smooth.
Pour batter into cake pan(s). Bake for 25-30 minutes (I've noticed that with some ovens, 30 minutes is too long). Let cool and turn over onto wire rack. Cut thin slice off top and munch on it while slathering on the cheesecake frosting.
Now take the whole cake, run to your bedroom and lock the door. Proceed to demolish entire cake.