I used this recipe originally posted on the Food Network.
Red Velvet Cake:
Preheat the over to 350F.
Combine 1.5 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tablespoons red food colouring, 1 teaspoon distilled vinegar, and 1 teaspoon vanilla extract.
In a separate bowl, combine 1.5 cups flour (ideally, sifted), 1.5 cups sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon cocoa powder.
Gradually mix the dry ingredients into the wet ingredients.
Divide the batter evenly, either between 2 or 3 9-inch springform pans or whichever specialty pan you want. The baking time will vary depending on how many layers you’re making – likely between 25-35 minutes. Test the cake with a toothpick to determine when it is cooked through – the toothpick should come out without any batter sticking to it.
Cream Cheese Icing:
With either a standing mixer or a hand-held mixer, blend 1 pound of softened cream cheese, 1 cup of softened butter, 1 teaspoon vanilla extract, and then slowly mix in 4 cups of icing sugar. I added a few raspberries to the icing in order to give it some colour and flavour. Don’t add more than a half-pint, otherwise the icing will get too watery. Once incorporated, blend at a higher speed in order to make the icing fluffier.
Put the icing into your piping bag (I used a large ziploc as always) and refrigerate until you’re ready to ice the cake. Once cakes have been removed from the oven, let sit and cool. Even if you don’t have a heart cake mould, you can cut the cakes into heart shapes. To ensure that they’re the same size and shape, stack the cakes and cut as one once they’re cooled.
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