1 cup (2 sticks) butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons unsweetened cocoa

2 bottles (1 ounce each) red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups sifted cake flour (sifted before measuring)

1 1/2 teaspoons white vinegar

1 teaspoon baking soda

fresh berries

Cream cheese frosting:

16 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

2 pounds confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour a 13-by-9-inch cake pan. With an

electric mixer, cream together the butter, sugar and eggs. Combine the cocoa

and red food coloring and add to the mixture. In a separate bowl, combine

the salt, vanilla and buttermilk. Add this to the butter mixture,

alternating with the flour. Mix the vinegar and baking soda together (it

will bubble) and gently fold into the batter. Pour into the prepared pan and

bake for about 35 minutes, or until cake springs back when touched lightly.

Cool to room temperature.

Beat the cream cheese and butter together until smooth and creamy. Gradually

add the sugar, beating well after each addition. Add the vanilla and

continue to beat for about five minutes.

Spread cream cheese frosting on the cake and use fresh berries to create an

American flag or other design.

Makes 12 servings.

Red Velvet Cake Recipes

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