Aunt Margaret’s Red Velvet Cake

Ingredients

2 ½ cups sifted flour

1 ½ cups of sugar

1 teaspoon of baking soda

1 teaspoon cocoa

1 cup buttermilk

2 cups of oil

1 teaspoon of vinegar

2 eggs

1oz bottle red food coloring

1 tablespoon vanilla extract

Cream Cheese Icing

1 block cream cheese room temperature

1 stick butter room temperature

3 to 4 cups Confectioner’s sugar sifted

1 tablespoons vanilla

Instructions

Preheat oven to 325°F. Generously grease and flour two 9-inch round cake pans. Set aside.In a medium bowl, whisk together flour, baking soda, baking powder, and cocoa powder and set aside. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk, vanilla, and red food coloring until combined. Stir in white vinegar. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. The batter will be thin. Pour the batter evenly into each pan. Bake on the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools. Let pans cool on a cooling rack until the pans are warm to the touch. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan. Gently remove the cakes from the pan and let them finish cooling. The warm cake will be very delicate. Frost the cake with cream cheese frosting.

Cream Cheese Frosting

Add cream cheese into mixer bowl and mix alone first. Then add in the butter and combine until well mixed. Add remaining ingredients and mix well. Chill for at least an hour before use.

-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.