Mama C's Red Velvet Cake
|Serves:||12 (depending on how big of pieces you want)|
|1 1/2 c||granulated sugar|
|1/2 c||butter or margarine, softened|
get recipes @ goboldwithbutter.com
|1 oz||red food coloring bottle|
|1 Tbsp||apple cider vinegar|
Have you considered Holland House
|1 tsp||vanilla extract|
|2 1/2 c||flour|
|1/4 c||baking cocoa|
|1 tsp||baking soda|
|16 oz||cream cheese frosting|
Pinched by Invno1, and 130 more.
Iowa City, IA (pop. 67,862)
Member Since Apr 2011
If you have not had red velvet cake before, I will tie you down and force feed it to you!
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.