Red Velvet Cake With Candy Cane Cream Cheese Frosting

Photo: Arielle

Ingredients

2 1/2 cups flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Frosting:

1 pound cream cheese, at room temperature

4 cups powdered sugar, sifted

4 candy canes, crushed

2 sticks butter, at room temperature

1 teaspoon vanilla extract

Preparation

Preheat oven to 350 and spray cake pans.

Start with 2 large bowls. Then sift together all the dry ingreidents in one bowl. In second bowl, whisk together all wet ingredients. It’s important that the wet ingredients are at room temperature.

Slowly add the wet ingredients to the dry using a stand mixer or a hand mixer. Blend throughly. Divide the batter evenly between the two cake pans. Place in the oven for 30 minutes, rotating half way through.

While the cakes bake, prepare the frosting. Start by putting three candy canes in a ziplock bag and crushing them finely. If necessary sift out the larger chunks.

Combine all ingredients and blend well until smooth.

When cakes are done allow them to cool. Then place one on top of another and frost.