Red Velvet Cake with White Velvet Icing
(Recipe Source~ 365 Great Cakes and Pies)
1 stick (4 ounces) butter, softened
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle liquid red food coloring ( I used only 1tbsp)1 tsp vanilla essence
2 1/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 tsp baking soda
1 tbsp distilled white vinegar
Preheat oven to 350F (180C). Grease two 9" round cake pans. Line bottoms with wax paper; grease paper. Dust pans with flour; tap out excess.
In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in red food coloring and vanilla.
Sift together cake flour, cocoa powder, baking powder and salt. With mixer on low speed, alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour, just until blended. Dissolve baking soda in vinegar and stir thoroughly into batter. Turn into pans.
Bake 30-35 minutes, or a cake tester inserted in center comes out clean and cake comes away from sides of pan. Let cakes cool in pans 10 minutes, then unmold onto wire racks and remove wax paper. Invert layers again and let cool completely. Fill and frost cake with White Velvet Icing.
White Velvet Icing
1/4 cup flour
1 cup milk
1 1/2 sticks (6 ounces) butter, softened
1 1/2 cups sifted powdered sugar
Pinch of salt
1 tap Vanilla essence
In a small saucepan, whisk flour and 1/4 cup milk until smooth. Gradually whisk in remaining milk until blended. Bring to a boil over medium heat, whisking constantly, until thickened, 4 to 5 minutes. Boil, whisking, 1 minute. Remove from heat and let stand, whisking occasionally, until completely cool, about 20 minutes.
In a medium bowl, beat butter with an electric mixer on medium speed until smooth and creamy. Gradually add powdered sugar and salt and continue to beat until light and fluffy, about 2 minutes. Beat in vanilla. Gradually beat in thickened milk mixture, 1 tbsp at a time, until icing is very light, smooth, and spreadable.
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