-
1
For the red velvet cake:
-
2
1. Preheat oven to 350 F.
-
3
2. Grease and flour three 9-inch spring form cake pans, then line the bottoms with parchment paper.
-
4
3. In a small bowl, mix together the food colouring, cocoa powder, and vanilla. Set aside.
-
5
4. In a large bowl using an electric mixer, cream together the butter or margarine and sugar until fluffy, about 4-5 minutes. Add the eggs, one at a time, beating well between each addition.
-
6
5. Add the flour in three portions, alternating with the buttermilk, beating well after each addition.
-
7
6. Beat in the salt and the cocoa mixture, until fully incorporated.
-
8
7. In a small bowl, mix together the vinegar and baking soda. Stir this into the batter until completely incorporated.
-
9
8. Divide the batter between the three pans and smooth the top.
-
10
9. Bake for 20-25 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven.
-
11
10. Let cakes cool in their pans for 10 minutes; remove from pans and let them cool completely on a wire rack.
-
12
11. When cakes are cool, stack, fill and frost with cream cheese frosting.
-
13
For the cream cheese frosting:
-
14
1. In a large mixing bowl using an electric mixer, beat the cream cheese and butter until smooth.
-
15
2. Add the vanilla extract and the sugar, beating slowly until incorporated.
-
16
3. This makes enough frosting for one three-layer nine-inch cake.
