Red Velvet Cake With Cream Cheese Frosting

Makes 12 to 15.

Note: Cake flour has less protein than all-purpose flour, which results in a more tender cake.

• 8 tbsp. (1 stick) unsalted butter, room temperature

• 1 c. sugar

• 2 eggs

• 1/2 tsp. vanilla extract

• 2 tbsp. red food coloring

• 21/2 c. cake flour (see Note)

• 1/2 c. cocoa

• Pinch salt

• 1 c. buttermilk

• 1 tsp. baking soda

• 2 tsp. white vinegar

• Cream cheese frosting (see recipe)


Preheat oven to 350 degrees and place rack in center of oven.

In a standing mixer, beat butter a few seconds on low speed, then gradually add sugar. Increase speed to medium-high and beat 3 to 4 minutes until light-colored and fluffy. Beat in eggs and vanilla until well-combined. Add food coloring and beat until combined.

Whisk together cake flour, cocoa and salt in small bowl. Alternating with the buttermilk, add dry ingredients to creamed mixture at low speed, starting and ending with dry ingredients.

Dissolve soda in vinegar -- it will bubble -- then add and beat on low until combined.

Fill 12 to 15 cupcake liners with batter just short of the rim. Bake 22 to 25 minutes, or until tops feel just firm. Remove from muffin pan and let cool on a wire rack. Frost when cool.


Cream Cheese Frosting

Makes 3 to 4 cups.

• 2 (8 oz.) pkg. cream cheese, chilled

• 8 tbsp. (1 stick) unsalted butter, room temperature

• Pinch salt

• 3 to 4 c. powdered sugar

• 1 tsp. vanilla or other flavoring of your choice

• Food coloring, if desired, to tint


Beat cream cheese, butter and salt until smooth.

With mixer at slow speed, add powdered sugar, 1 cup at a time, until frosting reaches the consistency you desire.

Add flavoring and color of your choice and combine thoroughly.