Recipes for MaryAnne

Red Velvet Layer Cake 

2 T. natural cocoa powder, plus more for dusting pans

2 1/4 c. all purpose flour

1 1/2 t. baking soda

pinch salt

1 c. buttermilk- room temperature

2 large eggs, room temperature

1 t. white vinegar

1 t. vanilla extract

2 T. red food coloring

12 T. (1 1/2 sticks) unsalted butter cut into 1 T. pieces

1 1/2 c. sugar

4 c. cream cheese frosting 

1. FOR THE CAKE: adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease two  9 inch pans, then dust with cocoa powder and line the bottoms with parchment paper

2. Whisk the flour, baking soda, and salt together in a medium bowl. In another medium bowl, whisk the buttermilk, eggs, vinegar, and vanilla together. In a small bowl, mix 2 T. of cocoa and red food coloring together to a smooth paste. 

3. In a large bowl, beat the butter and sugar together with an electric mixer on medium high speed until light and fluffy, 3 to 6 minutes. Reduce the mixer to low and beat in one third of the flour mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture and the remaining mixture until just combined. Beat in the cocoa mixture until the batter is uniform. 

4. Give the batter a final stir with a rubber spatula to make sure it is throughly combined. Scrape the batter into the prepared pans, smooth the tops, and gently tap the pans on the counter to settle the batter. Bake the cakes until a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes, rotating the pans halfway through baking. 

5. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edge of the cakes, then flip them out onto a wire rack. Peel of the parchment paper, flip the cakes right side p, and let cool completely before frosting about 2 hours. 

6. Line the edges of a cake platter with strips of parchment paper to keep the plater clean while you assemble the cake. Place one of the cake layers on the platter. Spread 1 c. of the frosting over the top, right to the edge of the cake. Place the other cake layer on the tope and press gently to adhere. Frost the cake with the remaining frosting and remove the parchment strips from the platter before serving. 

Cream Cheese Frosting

2 (8- ounces) packages cream cheese , softened

10 T. (1 1/2 sticks) unsalted butter, cut into chunks and softened

2 T. sour cream

1 1/2 t. vanilla extract

1/4 t. salt

2 c. confectioner's sugar

1. beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer n medium high speed until smooth, 2 to 4 minutes. 

2. Reduce the mixer speed to medium low slowly add the confectioners' sugar and beat until smooth, 4 to 6 minutes. Increase the mixer speed to medium high and beat until the frosting is light and fluffy, 4 to 6 minutes.