Red Velvet Cake

kingarthurbaking.com

Ariel

King Arthur Baking

subheading: Cake:

8 tablespoons (113g) unsalted butter, at room temperature, at least 65°F

1 ⅓ cups (266g) granulated sugar

2 large eggs, at room temperature

2 tablespoons (28g) liquid red food color

3 tablespoons (14g) Dutch-process cocoa

1 teaspoon table salt

1 teaspoon baking soda

1 teaspoon cider vinegar or white vinegar

2 ¼ cups (270g) King Arthur Unbleached All-Purpose Flour

1 cup (227g) buttermilk, or low-fat plain (not Greek) yogurt, at room temperature

subheading: Frosting:

8 tablespoons (113g) unsalted butter, softened*

½ cup (92g) vegetable shortening*

scant ¼ teaspoon table salt

2 tablespoons (14g) meringue powder, optional, for a smoother icing that holds its shape a bit better

6 cups (681g) confectioners' sugar

3 tablespoons (43g) milk, or enough to make a spreadable frosting

2 teaspoons King Arthur Pure Vanilla Extract

Or substitute an additional 8 tablespoons (113g) butter for the shortening.

Note: Ingredients may have been altered from the original.

Directions at kingarthurbaking.com

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