Red Velvet {Birthday} Cake with Cream Cheese Icing

As you may know we've had a very stormy week, starting last Wednesday, and expecting the worst by Thursday, and Friday...kids having half a day of school on Thursday, and off on Friday, due to Hurricane 'Sandy' lurking around our area in S. Florida...leaving a mess behind in Cuba, and Haiti. Now, heading up to the east coast...already causing havoc in North Carolina! Luckily, we escaped a lot of what could have been really bad damage, just heavy winds, to deal with and a lot of downpour of heavy rains.

The only time you will see a frosted cake posted on my blog, when I make one for a special occasion...and this certainly was! My granddaughter Sophia just turned 11...the second oldest of the 4 grandchildren that I have. Gabriella had her 11th birthday in August. This was a special request from Sophia, she's such a 'sweetheart' and knows exactly what she wants. Red Velvet Cake is an 'all American' Southern cake...and don't let anyone convince you...otherwise:) Some like it 'ruby red'...but since there's cocoa powder used, I like to have a dark reddish/brown
version of this famous cake!

Most recipes call for cake flour, but the recipe that I adapted this from called for all-purpose flour. When using cake flour, you do not add baking powder, just baking soda, but I figured baking powder addition to the all-purpose flour would lighten it up...and it did; so moist, perfect, and yummy. Also, I cut down on the sugar, as well!

My two 'angels' Sophia on the left...and Gabby (cousins)...but more like sisters!

I don't like my Red Velvet Cake to be a
bright red color...so I added the special dark Hershey's cocoa, instead of the regular one. When you chill the cake, you can cut a perfect slice, just like this! I will share this 'failproof' and perfect recipe with you, step-by-step, so READ on!

Red Velvet Cake with Cream Cheese Icing
 slightly adapted from Wilton

• 2 cups all-purpose flour
• 2 tablespoons cocoa
• 1 teaspoon salt
• 1/2 cup (1 stick) butter or margarine , softened
• 1-1/2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 eggs
• 1 oz.Red Icing Color
• 1 cup buttermilk 
  1 teaspoon baking powder
• 1-1/2 teaspoons baking soda
• 1 tablespoons white vinegar
  
  
  
  Preheat oven to 350ºF. Spray 2- 9 in. pans with vegetable pan spray.

  In a medium bowl, stir together flour, baking powder, cocoa and salt; set aside. In large bowl, beat butter, sugar and vanilla until light and fluffy.
  
  
  
  
  
  
  
  
  Add eggs and red icing color; mix well. Add flour mixture alternately with buttermilk to butter mixture, beating until well blended. Stir baking soda into vinegar and fold carefully into batter. Pour batter into prepared pans.
  
  
  
  
  
  
  Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
  

  
  To Ice: Spread a thin layer of cream cheese icing on bottom cake layer. Top with remaining layer and spatula ice cake fluffy
• Cream Cheese Icing