Red Velvet Cake Recipe

Red Velvet Cake

Cake
2 1/4 cups sifted cake flour
2T unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 C buttermilk
1T red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1 1/2 C sugar
1 stick unsalted butter, room temp
2 large eggs

Preheat oven to 350. Butter and flour 2 9-inch with 1 1/2 inch hi sides cake pans. Sift flour, cocoa powder, baking powder, baking soda, and salt into med bowl. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs one at a time, beating until well blended after each addition. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions. Divide batter between pans.
Bake cakes until tester inserted into center comes out with a few crumbs attached about 23 minutes. Check at 20 min. Cool, turn out onto racks. Cool completely before frosting.

I love a tall cake, so I wanted to make 3 layers instead of 2. Just split the measurements in half and add them to the original measurments. No, it doesn't take a math wizard. Use a calculator is you are having trouble because it's important to get the measurement right!

Cream Cheese Icing
Use the recipe from the banana cupcakes except add fresh raspberries and fresh blueberries between layers and on top. Cover and refrigerate. Let stand at room temp 1 hr before serving.
If you make 3 layers, you will need 1 1/2 recipes of frosting.