Red Velvet Cake Recipe

This year Thanksgiving was great and I had so much fun. What more exciting about the whole thing is that, Calvin my other half and I are hosting the party. So much fun and stress for me because I have no idea about menu and stuffs that I need to prepare. In the end, everything went well and I think I prepared way too much foods. Guess, I just love the kitchen and allow me to challenge myself in cooking. I never cook a big amount of foods and always worried if it tastes good for others. I did get some compliments from my friends and it does make me more confident in myself. Still need a lot of practices thou. 

So this year, I prepared a mini cupcake of Red Velvet Cake. Why Mini??? Because I love everything small and it look cute too. Second was, everyone get to have a taste of it because some might not like sweet stuffs or too full. Mini is just right for everyone and for those who love cupcakes; they can always eat more. This recipe is not as sweet at you thought because the cream cheese frosting is already sweet itself and it will give a good balance to the cake. And all my guests loves it especially my other half. 

Ingredients:

2 ½ cups flour

½ cup cocoa powder

1 teaspoon baking soda

½ teaspoon salt

1 cup (2 sticks0 butter, softened

2 cups granulated sugar

4 eggs

1 cup (8 ounces) sour cream

½ cup milk

1 bottle (1 ounce0 Red Food Color

2 teaspoons Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 package (8 ounces) cream cheese, softened

¼ cup (1/2 stick) butter, softened

2 tablespoons sour cream

2 teaspoons Pure Vanilla Extract

1 package (16 ounces) confectioners’ sugar

1) Sift flour, cocoa powder, baking soda and salt; set aside. Beat butter and sugar in large bowl with electric mixer in high speed 5 to 7 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, Red Food Color and Pure Vanilla Extract. Gradually beat in flour mixture on low speed just until blended. Do not over beat.

2) Pour batter into 2 greased and floured 9-inch round cake pans.

3) Bake in preheated 350F oven 35 to 40 minutes or until toothpicks inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely on wire rack.

4) For the frosting, beat cream cheese, butter and sour cream in large bowl until smooth. Mix in Pure Vanilla Extract. Gradually beat in confections' sugar on medium speed until light and fluffy. Fill and frost cake layers with frosting.

Makes 16 Servings

Note: For mini cupcakes, reduces baking time to 20 minutes.