Red Velvet Cake

This picture above is of the first red velvet cake I made with the accidentally pink icing and it tasted really good. I made another red velvet for my mom's friend at work a couple weeks ago and although I never actually had a piece of it I heard it was pretty good. Below is the recipe I used for both of those cakes and the cream cheese icing that really tops it all off. (Enjoy Emma)

CAKE:

Ingredients:

-6 Tbsp. unsalted butter, softened

-1 1/2 cups granulated sugar

-2 eggs, beaten

-1 tsp. vanilla extract

-1 1/2 cup all-purpose flour

-3 Tbsp. cocoa powder

-1 1/2 tsp. baking soda

-Pinch of salt

-1 Tbsp. red food coloring

-1/2 cup buttermilk

-1 Tbsp. white vinegar

Directions:

Preheat the oven to 350F. Grease and flour two 9in round cake pans.

     For the cake, cream the butter and sugar together in a bowl, then beat in the eggs and vanilla extract. Sift the flour, cocoa powder, baking soda, and salt into a separate bowl. Stir the food coloring into the buttermilk.

     Alternately add the flour and buttermilk mixtures to the creamed mixture. Stir in the vinegar, mixing well. Pour the mixture into the prepared pans, dividing it evenly. Bake in oven for 30-35 min, or until firm to the touch. Cool in the pans for 10 min, then turn out onto a wire rack and leave to cool completely.

FROSTING:

Ingredients:

-6 Tbsp. unsalted butter, softened

-8 oz. cream cheese

-1 lb powdered sugar

-1 tsp. vanilla extract

Directions:

For the frosting, beat the butter and cream cheese together in a bowl. Beat in the powdered sugar and vanilla extract, mixing well. Sandwich the two cakes together with some frosting, then spread the remaining frosting over the top and sides of the cake. 

cake I made a few weeks ago