Red Velvet Cake With Cream Cheese Frosting

Ingredients (Red Velvet Cake & Cupcakes):

3/4 cup buttermilk

3/4 teaspoon vanilla

2 cups all-purpose flour

2 Tablespoons dark Dutch process cocoa powder

1 teaspoon cinnamon, ground

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cup sugar

3/4 cup canola oil

2 large eggs

1 teaspoon vinegar

1 teaspoon red food coloring, or 1/8 teaspoon of Wilton red gel cake color

Recipe for Red Velvet Cake With Cream Cheese Frosting.

Preheat the oven to 350 degrees F. Spray or butter one 8 X 8 - inch square baking pan, or prepare 12 cupcake tins with paper liners. Wilton silicone cupcake pans also work well.

In a small bowl, whisk buttermilk and vanilla, and set aside.

Blend flour, cocoa, cinnamon, baking soda and salt together in another bowl, and set aside.

Cream the sugar and oil together on medium - high speed in a large bowl fitted with a whisk attachment. Add one egg at a time and whisk. Add vinegar and food coloring or gel, and beat the batter well.

With mixer on low - medium speed, add half the flour and cocoa mixture to the batter, alternating with the buttermilk, and scraping as needed between additions. Mix until batter is nice and smooth with no lumps.

Pour the batter into the prepared 8 X 8 - inch pan, or divide evenly between the cupcake tins. If the recipe is to be doubled for a 9 - inch double layer round cake, pour equal amounts of batter into buttered or sprayed pans. Otherwise, prepare 24 cupcake tins with liners.

Bake cake for 30 - 40 minutes, or until a pick comes out clean. Bake cupcakes for approximately 20 - 25 minutes or until tops spring back when lightly touched.

Cool square cake and cupcakes completely on wire racks before frosting or freezing.

Cool round layers 10 - 15 minutes before loosening, then remove them from the pans, and cool completely.

At this point, the cake, layers and cupcakes can be wrapped and frozen for later use.

Ingredients (Cream Cheese Frosting);

6 ounces cream cheese, softened

4 Tablespoons butter, softened

4 Tablespoons solid shortening

2 cups confectioners' or powdered sugar

1 teaspoon vanilla extract

1-2 Tablespoon milk, if necessary

Recipe for Cream Cheese Frosting.

Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter and shortening together on medium speed until creamy.

Add confectioners' sugar 1/2 cup at a time and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.

Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.

Enjoy the Taste of Red Velvet Cake With Cream Cheese Frosting!