Red Velvet and Cream cheese frosting recipes

Ingredients

• Crisco for the pans
• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (1 ounce)
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract
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Directions

Preheat the oven to 350 degrees F. Lightly grease pan with crisco and flour. This is a must for no sticking!

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. If you don't have a standing mixer a hand mixer will work fine.

Bake 25-30 minutes, until toothpick can be removed from cake without any sticking

Let cake cool and then use spatula to remove cake from edges of pan. Flip cake onto plate or cake tray and allow to cool more.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting.

Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 4 cups sifted confectioners' sugar
• 2 sticks unsalted butter (1 cup), softened
• 1 teaspoon vanilla extract

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.