Red Velvet Cake with Cream Cheese Frosting

For Cake

INGREDIENTS

1 stick unsalted butter or shortening, softened

1 ½ cups sugar

2 large eggs

¼ cup red food coloring

2 tbs cocoa powder

1 tsp salt

1 cup buttermilk

1 tsp vanilla

2 ½ cups plus 5 tbs Swans Down Cake Flour

1 tbs vinegar

1 tsp baking soda

METHOD

Preheat oven to 350 °.

Line bottom of two 9 x 2 inch buttered cake pans

with parchment paper.

Butter paper and flour pans, knocking out excess.

In a large bowl with an electric mixer beat together butter or

shortening and sugar until fluffy.

Beat in eggs, 1 at a time, beating well after each addition.

In a small bowl whisk together food coloring and cocoa

powder and add salt to butter mixture, beating until

blended.

In another small bowl mix together buttermilk and vanilla.

Add flour in butter mixture in batches alternately with

buttermilk mixture, beginning and end with flour mixture

and beating until batter is blended well.

In another small bowl stir together vinegar and baking soda

and gently stir into batter, do not beat.

Divide batter into pans and smooth tops.

Bake layers in middle of over 35 to 40 minutes, or until a

tester comes out clean.

Cool cake layers in pans on rack 10 minutes before turning

out onto racks.

Remove paper from cakes and cool completely. 

For Frosting

INGREDIENTS

1 cup milk

3 tbs all-purpose flour

1 stick unsalted butter

8 oz cream cheese

1 cup confectioner’s sugar

1 tsp vanilla

METHOD

In a small saucepan stir together milk and flour and cook,

stirring constantly, over low heat until  cooked.

Cool milk mixture.

In a large bowl with a electric mixer beat together butter,

cream cheese, sugar, and vanilla blended well.

Add cool milk mixture and beat until spreadable.

Place 1 cake layer on a cake plate and spread evenly with

about 1 cup frosting.

Top with remaining cake layer and spread remaining frost

evenly over top and sides of cake.