And bake a Classic Red Velvet Cake!*
• ½ cup butter, at room temperature, plus 2 tablespoons to prepare pans
• 3 tablespoons cocoa powder, divided
• 1 ½ cups sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 tablespoons red food coloring
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 ½ cups flour, sifted
• 1 cup whole buttermilk
• 1 tablespoon vinegar
1. Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa.
2. Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
3. In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
4. Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
5. Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely. (Can also be made in 2 cake pans.)
6. To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.
CREAM CHEESE FROSTING
• ½ cup unsalted butter (1 stick), at room temperature
• 1 pound cream cheese, at room temperature
• ½ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 6 cups powdered sugar
• 2 tablespoons milk or cream, if needed
1. Cream butter and cream cheese in a stand mixer. Add salt and vanilla. Slowly start to add powdered sugar at low speed.
2. Once all the powdered sugar is incorporated, turn mixer to high and whip for at least 7 minutes or longer, scraping sides. If the icing seems too thick, mix in a tablespoon or 2 of the milk or cream.
This cake is even more festive if you bake in heart-shaped cake pans!
*Recipe reprinted from: www.cooking.newyorktimes.com