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Red Velvet Cake
by Cameron Runyon
Participant in the 2013 Logan County Fair Cake Classic
1 cup butter, softened
2 eggs
1 oz bottle of red food coloring
1 tsp. baking power
1 tsp. salt
1 tsp. vanilla extract
1 ½ cups sugar
1 Tbsp. cocoa
2 ½ cups cake flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vinegar
Frosting
3 Tbsp. flour
1 cup milk
1 tsp. vanilla
1 cup butter
1 cup sugar
Cream together to butter, sugar and eggs. Add food coloring to
the creamed mixture. Sift together all of the dry ingredients.
Alternate flour mixture and buttermilk into the creamed mixture.
Add the vanilla and vinegar. Bake for 30 minutes at 350 degrees
F in three 8 inch layer pans lined with waxed paper.
Frosting: Cook flour and milk together until very thick,
stirring constantly, then cool. Cream butter, sugar and vanilla
until fluffy, then add the cooled flour/milk mixture and beat
together. Spread between layers and on top and sides.
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