Recipe for a Red Velvet half-cake made with self-rising flour.
Keyword: Red Velvet
Author: Cookie Madness
1 1/4cupsself-rising flour165 grams
1tablespoonnatural cocoa powdernot dark cocoa powder
2tablespoonsred food coloring
3/4cupsgranulated sugar144 grams
4ozcream cheesesoftened, 114 grams
2ozbuttersoftened, 56 grams
2cupspowdered sugar(You can use less if you want)
Preheat oven to 350 degrees F. Grease and flour a 9x2 inch cake pan.
Mix the flour, cocoa and baking soda together in a small bowl and set aside.
Mix the buttermilk, vinegar, vanilla and food coloring together in a liquid measuring cup and set aside.
In a mixing bowl, whisk together the egg, oil and sugar. Using a heavy duty scraper or large spoon, add the flour mixture and milk mixture to the egg mixture alternately in three parts, stirring until flour is mixed in.
Pour batter into the prepared pan and bake for 25 to 30 minutes or until a pick inserted in the cake comes out clean. Let cool in pan on a rack for 10 minutes, then carefully remove from pan. If using a springform, you can remove the sides and invert.
Let cool completely.
To make frosting, mix together the cream cheese and butter. Gradually add the sugar. Using an electric mixer, beat until creamy. Beat in the vanilla.
To make a layer cake, cut the cake round in half. Ice one half. Stack second half on top and ice the whole half-cake.
If you don't have a 9x2 inch cake pan, you can use a springform pan. If using a springform, line the outside of the pan with foil to prevent any leakage.