Red Velvet Cake with Buttercream Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 tablespoons red food coloring
• 1/2 cup sour cream
• 1/2 cup buttercream frosting

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in thirds, alternating with the buttermilk and red food coloring. Beat until just combined.
6. Fold in the sour cream until fully incorporated.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool completely before frosting.
9. Frost with buttercream frosting.

Interesting Facts

• Red velvet cake originated in the United States in the late 1800s.
• Red velvet cake is traditionally served at Christmas and Valentine's Day.
• It is believed to have gotten its name from the vivid red color of the cake.