What is your favorite red velvet cake recipe?!

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Here's and authentic Red Velvet Cake recipe.

?2 1/2 cups all-purpose flour
?1 1/2 cups sugar
?1 teaspoon baking soda
?1 teaspoon salt
?1 teaspoon cocoa powder
?1 1/2 cups vegetable oil
?1 cup buttermilk, room temperature
?2 large eggs, room temperature
?2 tablespoons red food coloring
?1 teaspoon white distilled vinegar
?1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting

?1 pound cream cheese, softened
?2 sticks butter, softened
?1 teaspoon vanilla extract
?4 cups sifted confectioners' sugar
?Chopped pecans and fresh raspberries or strawberries, for garnish
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans, fresh raspberry or strawberry, or sprinkles.

Paula Deen

Red velvet cake

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 tablespoons best-quality cocoa
1 1/2 ounces red food coloring
1 teaspoon salt
2 1/2 cups all purpose flour
1 teaspoon pure vanilla extract
1 cup buttermilk
1 teaspoon baking soda mixed with 1 tablespoon white vinegar [use a large bowl and be careful as the mixture will foam]

Method
Preheat oven to 350° .
Cream shortening; add sugar gradually. Add eggs, one at a time; beat well. Make a paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Pour baking soda/vinegar mixture over batter. Stir until thoroughly mixed. Bake in three 8-inch pans or two 9-inch pans for 30 minutes or until a cake tester inserted into the middle of the cakes comes out clean.

Cool on cooling racks for 10 minutes before inverting on to plates or cardboard rounds. Cool completely before frosting. Frost with your favorite white [vanilla or cream cheese] frosting.

Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon salt
2 1/2 cups sifted cake flour
1 cup buttermilk
3 tablespoons red food coloring
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon vinegar


Vanilla Frosting:
1/3 cup flour
1 cup milk
1 cup sugar
1 cup butter or margarine
1 tablespoon vanilla extract


Preheat oven to 350°F.

Lightly grease and flour two 9 inch cake pans. Set them aside.

In large mixing bowl, cream shortening and sugar together well. Beat in eggs until light and fluffy. Add salt. Beat in cake flour alternately with buttermilk. Make a paste of red food coloring and cocoa. Add it to the batter and beat well. Mix vanilla, baking soda and vinegar in a small bowl. Sprinkle over the batter, then stir in.

Pour into the prepared pans. Bake for 30 to 35 minutes or until done when inserted with a toothpick. Cool in pans for 10 minutes. Turn out on to wire racks and let cool completely.

Prepare vanilla frosting (below). Frost between layers, side and top of cake.
Vanilla Frosting:
Combine the flour and milk in a small saucepan. Beat with a whisk until the mixture is smooth. Stir constantly over low heat until thickened. Cool. In medium bowl, cream sugar and butter or margarine. Add vanilla. Beat in cooled flour/milk mixture until frosting is fluffy and resembles whipped cream.