Red Velvet Cake

Ingredients

• 3 Sticks Butter (12 oz)
• 2 C Brown sugar
• 1 tsp Vanilla
• 2 Eggs
• ¼ tsp Red food coloring
• ½ tsp Salt
• 2½ C Cake flour
• ⅓ C Cocoa powder (not alkalized)
• 2 tsp Baking powder

Frosting

• 8 oz cream cheese
• 1 stick unsalted butter
• 3 C confectioner’s sugar
• 2 tsp Vanilla

Method

1. Preheat the oven to 350°F. Grease a 9 inch pan.
2. Cream the butter, vanilla and sugar together. Gradually add in the eggs and red food coloring, while beating.
3. In another bowl, mix the rest of the dry ingredients together.
4. Slowly fold in this flour mixture. Until it is all blended in.

For Cake:

1. Grease a 9 inch cake pan. Pour the batter into the pan.
2. Bake in the oven for 60 mins, or until an inserted toothpick comes out clean.
3. Cool on a cooling rack for at least 30 minutes before frosting.

For Cupcake:

1. Line the muffin tin with muffin cups. Pour the batter into the cups till ¾ full.
2. Bake for 35-40 mins or until an inserted toothpick comes out clean.
3. Cool on cooling rack for at least 30 minutes before frosting.

Frosting:

1. Place all the frosting ingredients in a bowl and whip it up. Use the frosting immediately.
2. Cake: Frost the bottom layer, place the next layer on top and front the top and the sides. Sprinkle with the remaining cake crumbs found in the cake tin.
3. Cupcake: Place frosting into a piping bag with a flower tip. Pipe a big swirl on top of the cupcake and sprinkle with cocoa powder and red sprinkles.
4. After frosting, leave it in the refrigerator for 4 hours before serving.