RED VELVET CAKE
Courtesy of Cake Man Raven Confectionary,
"Official Home of the Red Velvet Cake"
www.cakemanraven.com

Yield: One 9-inch cake with three layers
(10-12 servings)

Red Velvet Cake
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 cup buttermilk
2 large eggs
1½ cups vegetable oil
1 teaspoon distilled white vinegar
1 oz. of red food coloring
1 teaspoon pure vanilla extract

Preheat oven to 350ºF. Butter and flour three 9-inch cake pans and set aside. Sift and mix together dry ingredients and reserve. In an electric mixing bowl with a whisk attachment, combine remaining wet ingredients and mix until well incorporated. Slowly add the dry ingredients and mix until combined. Pour the batter equally into the prepared cake pans and bake for 20-30 minutes. Allow the cakes to cool in the pans for a few minutes before unmolding.

Cream Cheese Frosting
1 lb. cream cheese, room temperature
1 lb. unsalted butter, softened
4 cups of confectioners' sugar
2 teaspoons of pure vanilla extract

In an electric mixing bowl with a paddle attachment, cream together butter and cream cheese until well combined. Gradually add confectioners' sugar, then vanilla, and mix until smooth.

When cakes have cooled completely, ice with cream cheese frosting and garnish with toasted and chopped pecans if desired.