The Most Amazing Red Velvet Cake

Fabulous recipe and beautiful cake. I underfilled the three cake tins so that I could make some mini cupcakes from the leftovers, and the height of the cake was still very tall! As a retired chef, I tend to hold o to winners like these for my files, though admittedly I used butter in place of oil.

Ingredients

Cake:

4 large eggs

½ cup vegetable oil

1/2 cup unsweetened cocoa powder

1 tablespoon baking soda

1½ teaspoons baking powder

1½ teaspoons salt

1 teaspoon vanilla extract

3 cups all-purpose flour

3 cups granulated sugar

1/2 cup cornstarch

1½ cups buttermilk

1 1/4 cups warm water

1 teaspoon distilled white vinegar

2 tablespoons red food coloring

Frosting:

1 teaspoon vanilla extract

1 cup butter softened

16 ounces cream cheese softened

4 cups powdered sugar

Instructions

First Preheat oven to 350 degrees. Butter three 9-inch cake rounds.

Dust with flour and tap out the excess.

Then Mix together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.

Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and food coloring. Beat on a medium speed until smooth. This should take just a couple of minutes.

Divide batter among the three prepared pans.

Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).

Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely before frosting.

Make the frosting. In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results.

Add in vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time until frosting is smooth.

Assemble and frost the completely cooled cake.Happy Cooking TimeJ