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Red Velvet Cake

Yield Makes 1 (2-layer) cake
This classic chocolate cake gets is red tint from red food coloring and is covered in a creamy, thick cream cheese frosting.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 3 large eggs
  • 1 (1-ounce) bottle liquid red food coloring
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Cream Cheese Frosting

How to Make It

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla, and vinegar, beating well. Add eggs, 1 at a time, beating until blended after each addition. Add food coloring, beating until combined.

  2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into 2 greased and floured 9-inch cakepans.

  3. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans, and cool on wire racks.

  4. Spread Cream Cheese Frosting between layers and on tops and sides of cake.