Red Velvet Cake with Cream Cheese frosting

I wanted to make this cake for a long time, and I finally made it for a friend's birthday at work. The color is rich and cake is moist and dense. The only down side, I wish I dint have to use that much red food coloring....man, that is a lot of red! My kids looked like little monkeys with their fingers and lips all red from licking the bowl!

What you need: Makes a double layered 9 inch round cake, or a small 4 inch cake and 6 cupcakes, which is what I made.
3 cups flour
3 Tbsp dark cocoa powder
1 tsp baking soda
1 tsp baking powder
3/4 cup butter
1/2 teaspoon salt
2 cups sugar
3 eggs
1 tsp pure vanilla extract
1 and 1/2 cup buttermilk
1 Tbsp  red gel food color
1 tsp white vinegar


Preheat oven to 350 degrees F. Grease and flour dust 9 inch cake pans. Sift together the flour, salt, baking powder, and cocoa powder. Set aside.

Using an electric mixer, beat the butter sugar until light and fluffy. Add the eggs and vanilla, beat until combined. Combine buttermilk and the red food coloring in a bowl. On low speed, pour the buttermilk alternating it with little batches of the flour mixture. Combine the mixture well after each addition.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. Incorporate it quickly into the batter and combine it with spatula. Now that will some red batter!

Bake the two pans in the preheated oven for about 25 minutes, or until a skewer inserted in the center of the cake comes out clean. Cool the cakes overnight before they are frosted.

Cream Cheese Frosting

What you need: Frosts and fills a 9 inch cake
1 - 8 ounce cream cheese
1 cup heavy whipping cream
1 Tbsp sour cream or 2 Tbsp mascarpone cheese
1 tsp pure vanilla extract
1 cup confectioners sugar, sifted



Using an electric mixer on low speed, whisk the cream cheese until smooth. Add in the sour cream, whipping cream, vanilla and confectioners sugar. Cream them all together and beat until smooth. You may add more sugar or cream as needed to get the right consistency.

Spread the cake layer with a layer of frosting.  Place another layer of cake on top. Frost the top and sides of the cake. Decorate it with sprinkles. Store them in a cake box in the fridge, but serve them at room temperature. They will taste their best. Enjoy!