Red Velvet Cake

Andy celebrated his 10th birthday (and 40th year) on today. He requested red velvet cake, which I always make as cupcakes. However he informed me that it had to be a layer cake because he doesn’t like cupcakes as much. I don’t make pretty cakes, that’s why we always have cupcakes—but he only turns 10 once! Everything came together well, but cupcakes are still my preference.:) This is his mom’s recipe and it’s the best one I’ve ever had. Enjoy!


Red Velvet Cake
1 1/2 cups sugar
1 1/2 cups vegetable oil
2 eggs
1 tsp. vinegar
1 tsp. vanilla extract
1 (1-oz.) bottle red liquid food coloring
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
2 Tbsp. cocoa
1 cup buttermilk
Cream Cheese Frosting

1. Beat sugar and oil with an electric mixer until combined. Add in eggs, 1 at a time, beating until blended after each addition. Add in vinegar and next 2 ingredients.
2. Combine flour and next 3 ingredients in a bowl. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into lightly greased muffin cups.
3. Bake at 350° for 20 to 25 minutes or until a pick inserted into center of cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans to cool completely. Spread Cream Cheese Frosting on each cupcake.
Cream Cheese Frosting:
1 (8-oz.) block cream cheese, softened
1/2 cup butter, softened
1 tsp. vanilla
1 (16-oz.) box powdered sugar

1. Beat cream cheese and butter with an electric mixer. Beat in vanilla. Gradually beat in powdered sugar.