We paired our favorite cream cheese icing with this classic red velvet cake for an irresistible combination. This recipe is adapted from a local Tennessee favorite, Helen Exum’s Chattanooga Cookbook.
Level
Intermediate
Prep Time
10 minutes
Cook Time
40-45 minutes
Serves
12-16
Cook it With Our
Directions
Cake:
- Preheat oven to 350 degrees Fahrenheit and spray Fluted Cake Pan with Baker's Joy, grease, butter or Seasoning Spray.
- In a stand mixer on high speed, cream butter and sugar until light and fluffy, about 3 minutes. Beating on a low speed, add eggs, one at a time.
- In a bowl, combine buttermilk, vanilla, vinegar, and red food coloring and mix until food coloring is evenly dispersed.
- In a separate bowl, mix cake flour with baking powder, baking soda, salt, and cocoa powder.
- Beating mixer on a low speed, add dry and wet ingredients alternately to the butter mixture, beginning and ending with the dry.
- Gently spoon batter into Fluted Cake Pan. Bake for 40-45 minutes, or until a cake tester comes out clean.
- Let rest for 10 minutes before turning out, then cool at least 30 minutes before frosting.
Frosting:
- Beat butter, cream cheese, and vanilla until light and fluffy. Add sugar gradually, beating well.
- Add milk, a little at a time, until the frosting reaches preferred consistency.
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