Red Velvet Layer Cake

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      I’m not sure why there is so much hype over red velvet cake.  I mean, if it was the only cake at a party I’d eat it, but if there were other choices I’d most likely go for something else.  Is it the deep red color, the texture, or the subtle chocolate flavor?  I have no idea why there is such a craze over the red velvet cake but whatever the reason, my cousin has red velvet cake fever too.

    For the past year she has been begging me to make her a red velvet cake.  Last year I was going to make her cupcakes but ran out of time.  Her birthday is this month so being the nice cousin that I am, I made her a red velvet cake.  I’ve made red velvet cupcakes before but I wanted to try a new recipe and I wanted to make a layer cake.

1 T. butter, softened
2 1/2 c. flour
1 t. salt
2 T. cocoa powder
1/2 c. butter, melted
1 1/2 c. sugar
2 eggs
1 t. vanilla
1 c. buttermilk
2 T. liquid red food coloring
1 t. white vinegar
1 t. baking soda

Cream Cheese Frosting:

3-4 c. powdered sugar
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Grease two 8 inch round pans with softened butter.  Put parchment paper on the bottom of both pans and set aside.

2.  In a medium bowl combine the flour, salt, and cocoa powder.

3.  In a large mixing bowl cream the butter and sugar until fluffy.  Add the eggs and beat well.  Add in the vanilla and mix.

4.  In a bowl whisk the milk and food coloring.  Alternate mixing the milk and flour into the butter mixture, beginning and ending with the flour.

6. Put the cakes on a cooling rack and let cool completely.  Remove from pans.

7.  In a large bowl combine cream cheese, butter, and vanilla.  Mix with a hand mixer.  Add in the powdered sugar 1 cup at a time until thick and smooth.