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Red Velvet Cake with Butter-Cream Frosting

Featured in the Honolulu Star-Bulletin on December 19, 2007.

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Ingredients:

Red Velvet Cake with Butter-Cream Frosting

  • 1 cup butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups cake flour
  • 2 tablespoons cocoa
  • 1 1/2 teaspoons baking soda
  • 1 cup buttermilk
  • 1 1/2 teaspoons vinegar
  • 2 teaspoons red food coloring
  • 1 teaspoon salt

Butter-Cream Frosting:

  • 5 tablespoons flour
  • 1 cup milk
  • 1 cup sugar
  • 1 cup butter
  • 1 teaspoon vanilla

Directions:

Cake:

  1. Preheat oven to 350°F.
  2. Grease two 8-inch round cake pans and line with waxed paper.
  3. Beat butter and sugar until light and fluffy.
  4. Add eggs, one at a time; beating well after each addition.
  5. Add vanilla and beat well.
  6. Sift flour, cocoa, and baking soda together.
  7. Combine the buttermilk, vinegar, and food coloring.
  8. Add the dry ingredients and the buttermilk mixture alternately to butter mixture, beginning and ending with the flour mixture.
  9. Pour into prepared cake pans.
  10. Bake for 35 to 45 minutes.
  11. Cool.
  12. Split each cake to make a total of 4 layers.
  13. Frost with Butter-Cream Frosting.

Butter-Cream Frosting:

  1. In a small saucepan, cook flour and milk into a thick paste.
  2. In a large mixing bowl, cream together the butter and sugar; add vanilla.
  3. Add flour mixture and beat until it reaches a whipped cream consistency.
  4. Frost in between each layer and on top of cake.

Makes 12 servings.

Approximate Nutrient Analysis per serving:
560 calories, 33 g fat, 20 g saturated fat, 120 mg cholesterol, 700 mg sodium, 66 g carbohydrate, 1 g fiber, 45 g sugar, 5 g protein

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