Perfect Red Velvet Cake

Name: Perfect Red Velvet Cake
Yield: 10 - 12 servings
Ingredients: 1/2 cup (1 stick) butter; 1 1/2 cups granulated sugar; 1 teaspoon vanilla extract; 2 eggs; 1/2 tablespoon to 2 tablespoons red food coloring (gel or liquid); 2 cups all-purpose flour; 1/4 cup cocoa powder; 1 teaspoon salt; 1 cup buttermilk or sour milk (to sour milk, combine 1 tablespoon white vinegar with milk to equal 1 cup); 1 1/2 teaspoons baking soda; 1 tablespoon white vinegar; Non-stick spray coating; 1 cup (2 sticks) unsalted butter, softened; 2 packages (8 ounces each) cream cheese, softened; 8 cups powdered sugar (confectioners' sugar); 1 tablespoon milk; Round 8-Inch Cake Pan; Cooling Rack; Open Star Cake Decorating Tip 6B; Decorating Bag; Angled spatula; Cake leveler

fromwilton.com wilton.com/perfect-red-velvet-cake/wlrecip-340

Red velvet cake is the showstopper of the cake world. With its rich red pigmentation and signature moist texture, this homemade red velvet cake recipe is an ultimate classic. When you bake this surprisingly easy red velvet cake for your guests, they'll be instantly impressed that it was made entirely from scratch. This festive eye-catching treat is perfect for any occasion, whether it's for a birthday or Christmas. Top off this homemade recipe with a tangy cream cheese frosting for an unforgettable creamy buttercream finish

10 - 12 servings

Ingredients

Instructions

Cake Instructions. Preheat oven to 350°. Prepare 2 8-in. round pans with vegetable pan spray.
In a medium bowl, combine flour, cocoa powder, baking soda and salt.
In a large mixing bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, icing color, vinegar, and vanilla extract; blend well. Add flour mixture alternately with buttermilk and beat just until blended. Pour batter evenly into prepared pans.
Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 10 minutes; remove from pans and cool completely before decorating.
Frosting Instructions. While the cake is baking, beat butter and cream cheese in a large bowl with a mixer until light and fluffy.
Gradually add in the powdered sugar and milk. Beat on high until smooth for about 30 seconds to a minute.
If the frosting seems too thin, add 1 tablespoon of powdered sugar at a time until the desired thickness is reached. If the frosting seems too thick, add 1 additional teaspoon of milk at a time until frosting reaches the desired consistency.
<ul> <li>Use half shortening and half butter for frosting decorations:</li> Substitute out half of the butter in the frosting ingredients with solid vegetable shortening for pipable frosting. The shortening will help frosting decorations hold their shape for longer. <li>Buttermilk vs Sour milk:</li> Buttermilk and Sour milk are different, but both have some acidity to them. Some recipes will need this acidity to react with baking soda or baking powder. Buttermilk: is milk that has a bacteria culture added to it and allowed to ferment which gives it a tangy flavor. Sour milk: is a good substitute for Buttermilk and can be bought or made by adding vinegar and lemon juice to regular milk which makes it sour. <li>To store decorated cake:</li> Place the cake in the freezer, unwrapped, for 4 hours or more. Once frozen, wrap the cake securely in plastic wrap, then in aluminum foil. Your cake should stay fresh for at least a couple weeks wrapped this way. A day before serving, place in the fridge and loosen the wrapping. Let the cake defrost overnight in the fridge. <li>To store undecorated cake:</li> Wrap the individual cake layers in plastic wrap, then aluminum foil. When ready to serve, remove the wrapping and let the cake layers defrost completely in the fridge. </ul>