THE VERY BEST RED VELVET CAKE

June is birthday month in our house, starting with Kayla, and ending with me. The beginning of June we celebrated Kayla turning 18 with these Funfetti Cupcakes and now we are celebrating Zack’s birthday with The Very Best Red Velvet Cake!

Y’all, this cake is simply AMAZING! It’s moist thanks to the buttermilk and the texture is perfect thanks to the combination of all purpose flour and cake flour.  The cream cheese frosting will knock your socks off with just the right amount of sweetness. This cake will stop your guests in their tracks because you produced a red velvet cake that is not only beautiful (done so easily), but freaking delicious!

So, how do I know that this is The Very Best Red Velvet Cake? Well….because I’ve eaten a lot of red velvet cake over the years. From store bought to homemade this one was the first one that I ever was like, “WOW.” I’ve probably made about a dozen different recipes, but after finding one that I really liked, and playing around with it to find The Very Best Red Velvet Cake, I knew that it had to be for Zack’s birthday, and I knew that I had to share it with y’all!

Ingredients

• 1 1/2 cups flour
• 1 1/2 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cocoa powder, I used Hershey's special dark
• 1 cup buttermilk, room temperature
• 1 stick butter, room temperature
• 2 cups sugar
• 1 cup canola oil
• 4 eggs, room temperature
• 1 1/2 tablespoons vanilla
• 1 teaspoon vinegar
• red food coloring as much as you'd like. I used 3/4th's of a bottle that is 1 fluid ounce
• Cream Cheese Frosting
• 16 ounces cream cheese, room temperature you want to use regular cream cheese
• 1 stick butter, room temperature
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons heavy whipping cream

Instructions

Preheat oven to 350 degrees. Line the bottoms of two 9X2 inch cake pans with parchment paper (I trace the bottom of the pans, and cut them out to fit), and spray with non-stick cooking spray. Set aside.

Whisk together the flour, cake flour, baking soda, salt, and cocoa powder together, and set aside.

In a large bowl using a stand or handheld mixer, cream the butter and sugar together for at least 2 minutes, until combined. Add the oil, eggs, and vanilla, mix until combined.

Mix in the vinegar and food coloring - use as much or as little as you'd like, to reach the desired color you are looking for. I used 3/4th's of a 1 fluid once bottle of red food coloring.

With the mixer on low, pour in one third of the butter milk and one third of the flour mix that you set aside earlier. Do this in this order until the buttermilk and flour are completely combined. Do not overmix. You want to mix until everything is just combined.

Divide the batter among the cake pans, and tap the bottoms on the counter to help settle the batter. I cheat and use a scale to be sure to have an equal amount in each pan.

Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, and remove them from their pans on to cooling racks, to allow them to cool completely.

Cream Cheese Frosting
After the cakes are completely cooled you can make the frosting by beating together the cream cheese, butter, and vanilla until combined. Slowly add the powdered sugar, until you've mixed in all 4 cups. Mix in the whipping cream. Beat for a full 4 minutes. If it's too thick, add a teaspoon at a time of more whipping cream. If it's not thick enough, add in 1/4th cup of powdered sugar at a time, until you've reached your desired consistency.

Frost the completely cooled cakes, by leveling the tops, add frosting to the bottom layer, top with the cake, and frost away! See the post for tips on how I achieved this look.

thanks done share recipes to : https://www.everydaymadefresh.com/best-red-velvet-cake/

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