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Red Velvet Cake with Buttercream Frosting

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 3 eggs
  
• ¾ cup butter
  
• 3 cups all-purpose flour
  
• 2 tsp unsweetened cocoa powder
  
• 2¼ cups sugar
  
• 1½ tsp vanilla
  
• 1 (1-ounce) bottle red food coloring (2 Tbsp)
  
• 1½ cups buttermilk
  
• 1½ tsp baking soda
  
• 1½ tsp vinegar
  
• Buttercream Frosting (recipe follows)
  






Instructions



1. Let eggs and butter stand 30 minutes. Preheat oven to 350° F. Grease and flour three 8- x 1½-inch round baking pans; set aside.
   
   
2. In medium bowl, combine flour, cocoa powder and ¾ teaspoon salt; set aside. In large mixing bowl, beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
   
   
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
   
   
4. Spread in prepared pans. Bake 25 to 30 minutes, or until pick inserted near centers comes out clean (cakes may appear marbled). Cool in pans on wire racks 10 minutes. Remove from pans; cool.
   
   
5. Prepare Buttercream Frosting. Place layer flat side up on plate. Spread top with ¾ cup frosting. Stack layer, flat side up; spread top with ¾ cup frosting. Stack final layer, flat side down; spread remaining frosting on top and sides.
   
   Makes 16 servings.
   
   ...........
   
   BUTTERCREAM FROSTING
   
   • 1½ cups whole milk
   • 1/3 cup flour
   • Salt
   • 1½ cups softened butter
   • 1½ cups sugar
   • 2 tsp vanilla
   
   In medium saucepan, whisk together milk, flour, and dash salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Transfer to small bowl; cover surface with plastic wrap. Refrigerate until cooled (do not stir).
   
   In large bowl, beat 1½ cups softened butter, 1½ cups sugar, and 2 teaspoons vanilla on medium until light and fluffy and sugar is almost dissolved. Add cooled milk mixture, ¼ cup at a time; beat on low after each until smooth.