Birthday Cake

Next Thursday is my birthday, so I'm going to post the recipe for my very favorite birthday cake. I love Red Velvet Cake, especially with Cream Cheese Frosting, but for some reason it's just not chocolatey to me. Which is good, as I am merely a chocolate "tolerator"...

This particular recipe is super moist and rich and fattening and perfect for a birthday party. I love it! Also the frosting recipe is super light, made with cream cheese and whipped cream.

Red Velvet Cake

1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring (minimum)
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

Directions

1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour three round 8 or 9 inch cake pans.
2 In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well after each addition. Add food coloring to mixture.
3 Mix cocoa with flour and add mixture to large bowl alternately with buttermilk, add vanilla and salt.
4 Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
5 Divide batter into three prepared 8 or 9 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Check for doneness with a clean toothpick inserted in the center of each cake and allow to cool. If you use a different type of pan, timing may be much longer.

Cream Cheese Frosting

1 (8 ounce) package cream cheese (room temperature is best)
1 cup confectioner's (powdered) sugar
1/8 teaspoon salt
1 teaspoon vanilla extract (make it a heavy teaspoon)
1 1/2 cups heavy whipping cream

Directions

1 In a small bowl beat whipping cream until stiff peaks form; set aside.
2 In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.