Marcus wanted some Red Velvet Cake, so I made him one. I found the recipe here.
3 cups cake flour
1 3/4 cups sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter cut into cubes
1 cup buttermilk
3/4 cup canola oil
2 tablespoons red food coloring
1 tablespoon vanilla extract
Cream Cheese Frosting:
2 – 8- ounce pkgs. cream cheese room temperature and softened
12 tablespoons butter 3/4 cup, softened
4 1/2 cups powdered sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees. In a standing mixer, stir together flour, sugar, cocoa powder, baking soda, and salt. Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla.
Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed. Take a spatula and scrape the sides of the bowl.
Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula. Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers. Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.
In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment. Add powdered sugar and mix until creamy. Add vanilla extract to frosting and stir until combined. Spread on cooled red velvet cake. Cover tightly.