Red Velvet Layer Cake

Yield: double-layer, 8" or 9" round cake or approx. 24 cupcakes

Ingredients

 

• ½ c. butter, salted, softened (1 stick)
• 1½ c. sugar
• 2 eggs
• 1 t. vanilla extract
• 1 c. buttermilk or sour milk * 
• 3T red food color, liquid 
• 2¼ c. all-purpose flour 
• 4T HERSHEY'S Cocoa powder
• 1 teaspoon salt
• 1½ t.  baking soda
• 1T white vinegar

 

Instructions

1. Preheat oven to 350°F . Prepare cake pans with non-stick spray or cupcake pan with paper liners.
2. In medium sized mixing bowl, sift together flour, cocoa, & salt; set aside.
3. In large mixing bowl beat butter and sugar; add eggs and vanilla.  Beat on high until frothy.
4. Stir together buttermilk and food coloring
5. Alternating…add flour mix and buttermilk to butter mixture; set mixer to low.
6. Stir in baking soda and vinegar.
7. Mix 30 seconds on medium.
8. Divide batter among cake pans or fill cupcakes ⅔ full.
9. Bake for 30-35 minutes; cupcakes 18-24 minutes.
10. Cool completely. Frost with luscious Cream Cheese frosting.