Red Velvet Cake

I’ve never been the biggest red velvet fan. Not really sure why. Maybe because it became popular so fast, maybe because it seemed like an ordinary chocolate cake with a ton of red dye in it, maybe it’s because I’ve just never had an amazing piece of it. Who Knows! I decided to try a real, homemade southern red velvet cake recipe.
I’m now a fan.
Here’s my recipe-
What you need:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup vegetable oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda
Here’s what you do:
Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t overbake or the cake will be dry. Set on a wire rack to cool completely.


Here’s the cream cheese frosting recipe (YUM)
What you need:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners’ sugar
• 1 teaspoon vanilla extract

What you do:
In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake.