Red Velvet

Something I can’t seem to get enough of lately is red velvet. I eat red velvet cupcakes, red velvet brownies, red velvet cheesecake, red velvet cookies, red velvet cake, red velvet EVERYTHING. What I love about it is that it isn’t so sweet so you so don’t feel that bad after eating a lot of it. Another thing is, that it’s something different and not just a normal cake. This is definitely something you should try sometime! Here’s a recipe I got from the food network, let me know how it turns out!

Ingredients

For the cake:

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pans
• 3 cups cake flour (sift before measuring)
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups granulated sugar
• 1/3 cup vegetable oil
• 3 large eggs, at room temperature
• 1 tablespoon red food coloring
• 2 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the frosting:

• 4 8-ounce packages cream cheese, softened
• 2 sticks unsalted butter, softened
• 2 pounds (about 8 cups) confectioners' sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment. Whisk the flour, cocoa powder, baking soda and salt in a bowl.

Beat the granulated sugar, 12 tablespoons butter and the vegetable oil in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time. Beat in the food coloring, vinegar and vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, until just combined.

Divide the batter between the prepared pans. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 10 minutes on racks, then turn the cakes out onto the racks to cool completely. Using a long serrated knife, carefully slice each cake in half horizontally to make 2 even layers.

Make the frosting: Beat the cream cheese and butter in a stand mixer with the paddle attachment on medium-high speed until fluffy. Add the confectioners' sugar, lemon juice, vanilla and salt; beat until smooth.

Put 1 cake layer on a platter; spread 1 1/4 cups frosting on top. Repeat to make 4 layers, ending with the cake. Cover the top and sides with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting.

 

http://www.foodnetwork.com/recipes/food-network-kitchens/red-velvet-layer-cake-recipe/index.html?ic1=obinsite