A classic, this bright red chocolate cake is frosted with either a white cream cheese frosting or fluffy meringue-like white mountain frosting.

Red Velvet Cake

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
1 1/2 teaspoons baking soda

1/2 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk or sour milk*
2 tablespoons (1-ounce) red food color
1 tablespoon white vinegar

 

Frost with Cream Cheese Frosting (optional)

Frost with White Mountain Frosting (optional)

1. Heat oven to 350°F (175°C). Grease and flour 13 x 9-inch baking pan**
2. In medium bowl, combine flour, cocoa and salt; set aside.
3. Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
4. Stir together buttermilk and food color.
5. Add flour mixture alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
6. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
7. Frost with Cream Cheese Frosting or White Mountain Frosting, or as desired.

Makes 15 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.

**Cake can also be baked in two greased and floured 9-inch round cake pans. Bake at 350°F (175°C) for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.