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Red Velvet Cake


1/2 cup butter
1-1/2 cup sugar
2 eggs
2 Tbsp cocoa (heaping)
2-1/4 cups cake flour
1/2 tsp salt
2 ounces (1/4 cup) red food coloring
1 cup buttermilk
1 tsp vanilla
1 Tbsp white vinegar
1 tsp baking soda


Preheat the oven to 350°F (175°C).

Cream the butter and sugar thoroughly, then add the eggs. In a small bowl, make a paste of the food coloring and cocoa, and add it to the creamed mixture. Mix the salt with the flour. Mix in a third of the buttermilk and a third of the flour and salt mixture. When thoroughly incorporated, add another third of each and mix. Add the final third of buttermilk, flour, and salt. Add the vanilla.

In a small bowl held over the mixing bowl, add the baking soda to the vinegar. It will foam vigorously. Quickly add it to the batter, blending it gently instead of beating.

Pour the batter into two 8-inch buttered and floured round cake pans. Bake for 25 to 30 minutes. Cool thoroughly on racks.

Using very sharp knife or dental floss, split each layer into 2 layers. Frost and serve.

Red Velvet Cake Frosting


3 tablespoons flour
1 cup milk
1 cup granulated sugar
1 cup butter
1 tsp vanilla
Shredded coconut (optional)


Blend flour in a little of the cold milk and then add rest of milk and cook, stirring constantly. Cook flour and milk until very thick. Remove from heat, and cool. Cream sugar, butter and vanilla until very light and fluffy. Add to the milk mixture in a mixer. It should have a light texture similar to whipped cream. Frost all four layers and sprinkle with coconut.


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