Red Velvet Cake

• 2 1/4 cups sifted cake flour, sift first, then measure.
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. baking powder
• 1 tsp. baking soda
• pinch of salt
• 1 cup buttermilk
• 1 tbsp. red food colouring
• 1 tsp. distilled white vinegar
• 1 tsp pure vanilla extract
• 1 1/2 cups sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs

Preheat oven to 350F.

Sift the flour, adding cocoa powder, baking powder, baking soda and salt in a medium bowl and set aside.

Whisk buttermilk, food colouring, vinegar and vanilla in a small bowl to blend.

Using a mixer, beat sugar and butter mixture in a large bowl until well blended and fluffy. Add eggs one at a time, beating well after each addition. Add the dry ingredients alternately with the buttermilk mixture, finishing with flour.

Divide batter between 2 8-inch round pans. Bake approximately 27-30 minutes. Cool on rack for 10 minutes and turn cakes out, cooling completely.

Cream Cheese Buttercream Icing

• 1 package cream cheese, softened
• 8 tbsp. unsalted butter, softened
• 2 tsp. vanilla extract
• 4 cups sifted icing sugar

In a large bowl cream all the ingredients except for the icing sugar until light and fluffy. Gradually add the sifted icing sugar and beat to a spreading consistency.

This is one of the better cake recipes for company. It is perfect.

Taste Rating: 9.5