Red Velvet Cake with Cream Cheese Frosting

It was a nice lazy day around our household on Sunday, which always means we will be feasting on all kinds of fabulous foods.  After David boiled up some crawfish and steamed up some crab, Cassidy decided to make a Red Velvet Cake for dessert that turned out beautifully.  The perfect accompaniment to a slice of this moist, chocolaty cake was a big glass of ice cold milk.  Here's the recipe Cassidy used, which I highly recommend if you're a fan of RVC.  We will be making this again soon, perhaps for Cassidy's birthday that's sneaking up on us.  Happy early "Sweet 16" beautiful Cassidy!  We love you!


1 TBSP unsalted butter
3 - 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 - 1/2 tsp salt
2 cups canola oil
2 - 1/4 cups granulated sugar
3 large eggs
6 TBSP red food coloring
1 - 1/2 tsp vanilla extract
1 - 1/4 cup buttermilk
2 tsp baking soda
2 - 1/2 tsp white vinegar


Preheat oven to 350 degrees.  Put tsp of butter in 3 (for 3 layers of cake) - 9" round pans.  Melt the butter by placing pans in the oven for a few minutes.


In a bowl whisk cake flour, cocoa and salt together; set aside.


In another bowl mix sugar and oil together with an electric mixer on medium speed until well blended.  Beat in eggs one at a time.  Turn beater to slow and add food coloring.  Add vanilla; mix well.  Slowly add the flour mixture alternating with buttermilk.  Scrape down the sides of the bowl and beat just long enough to combine.


Place baking soda in a small dish.  Stir in vinegar and add to batter with mixer running. Beat for 10 seconds.


Divide batter into 3 buttered pans.  Bake for 40 - 45 minutes.  Let cool in pans.


Cream Cheese Frosting


8 oz cream cheese
1/2 cup (1 stick) butter at room temperature
3 cups confectioners sugar, sifted
1 tsp vanilla extract


Mix cream cheese and butter in a bowl.  Electronically mix.  Beat until fluffy, about 2 minutes.  Add sugar and vanilla.  Beat on slow speed.