Red Velvet Cake

Reid Siarot

  • Cake
  • 1 C. butter
  • 1 1/2 C. sugar
  • 3 large eggs
  • 1 tsp. vanilla
  • 2 1/2 C. cake flour
  • 2 T. cocoa
  • 1 1/2 tsp. baking soda
  • 1 C. buttermilk
  • 1 1/2 tsp. vinegar
  • 1 oz. red food coloring
  • Frosting
  • 2 T. flour
  • 3/4 C. milk
  • 3/4 C. butter
  • 3/4 C. sugar
  • 1 tsp. vanilla

Preheat the oven to 350°. Cream butter and sugar well. Add eggs one at a time, beat well. Add vanilla. Sift together flour, cocoa and baking soda. Mix together buttermilk, vinegar and food coloring. Alternate adding flour mixture and liquid mixture to butter mixture. Bake in a 9″x13″ greased and floured pan for 30 to 35 minutes. For the frosting, cook flour and milk to a “paste” consistency and cool. Cream butter, sugar and vanilla together well and add to cooled “paste.” Beat until fluffy then frost the cake. Note: Use the following recipe for a larger quantity of frosting: 3 T. flour, 1 C. milk, 1 C. butter, 1 C. sugar, 1 tsp. vanilla. Following the above instructions for cooking and mixing the frosting.

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