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Red Velvet Cake and Frosting
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Red Velvet Cake with White Frosting

Raejean Young

Serves/Makes:1 three layer cake

  • Cake:
  • 1-1/2 cups (350 ml) sugar
  • 1 cup (225 ml) butter
  • 2 eggs
  • 2 oz (56 grm). red food coloring
  • 1 tsp (5 ml). vanilla
  • 2-1/2 cups (600 ml) flour
  • 2 Tbs (30 ml). cocoa
  • 1 cup (225 ml) buttermilk
  • 1 tsp (5 ml). baking soda
  • 1 tsp (5 ml). white vinegar
  • Frosting:
  • 1 cup (225 ml) milk
  • 2 Tbs (30 ml). flour
  • 1 tsp (5 ml). vanilla
  • 1 cup (225 ml) sugar
  • 1 cup (225 ml) butter
  • Cake:
  • Cream sugar and butter in mixing bowl.
  • Add eggs one at a time, beating well after each addition.
  • Add red food coloring and vanilla; mix well.
  • Sift together flour and cocoa.
  • Mix into egg mixture with buttermilk.
  • Mix soda and vinegar in small dish and add to cake mixture.
  • Bake in three 8 inch or 9 inch round pans at 350 degrees (175 C.) for 25 minutes.
  • Frosting:
  • Cook milk and flour in double boiler until VERY thick, stirring frequently.
  • Let cool.
  • Beat sugar and butter until fluffy.
  • Add milk and flour mixture and beat again until fluffy.
  • Add vanilla and beat a final time.
You could add red food coloring to the frosting but the contrast of the white icing to the red cake is also attractive.

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