Red Velvet Cake
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 16

Ingredients
- 2 1/2 cups flour
- 1 1/2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 eggs - large, at room temperature
- 2 tablespoons red food coloring
- 1 1/2 teaspoons distilled white vinegar
- 1 1/2 teaspoons vanilla extract
- FROSTING:

- 16 ounces cream cheese - at room temperature
- 1 cup unsalted butter - softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract

Colorful and festive, this fabulous red velvet layered cake with its creamy white frosting is a
perfect treat for Valentine's
Day, Mardi Gras, or Christmas. See more eye-catching
href="http://www.recipetips.com/recipe-cards/t--3214/tropical-carrot-cake.asp">layered cake recipes when search through our
href="http://www.recipetips.com/recipes/desserts/cake/">Cake Recipes Collection.

Directions

Preheat the oven to 350Â°F.

In a large mixing bowl, mix together the oil, buttermilk, eggs, food coloring, vinegar and
vanilla. In a different bowl, sift together the flour, sugar, salt, baking soda and cocoa powder.
Using a mixer, slowly incorporate the dry ingredients into the wet ingredients.

Spray each cake pan with the non-stick cooking spray and dust each with flour. Divide the
batter evenly between the three pans.

Place in the oven with room between each pan for the heat to circulate for 20-25 minutes. The
cake is done when it begins to pull away from the edges of the pan. Allow cakes to cool for 5

minutes on cooking racks, then invert them onto the racks to remove them from the pan. Allow to
cool completely.

For the frosting, cream together the cream cheese, butter, powdered sugar and vanilla for 2
minutes in a mixer or until light and fluffy. Place one cake on a cake platter and frost the top
with 1/4" of frosting, place the second cake, top side down on top of the first and add 1/4" of
frosting. Top with the last cake, top side up and frost the top and sides. Store covered.