Southern Comfort Red Velvet Cake
(for cake)
3 cups cake flour
4 T cocoa powder
1.5 t baking soda
1/2 t salt
3/4 cup buttermilk
1/4 cup Southern Comfort
1 t pure vanilla extract
1 t white vinegar
1 oz. red food coloring
12 T unsalted butter, softened
2 cups granulated sugar
3 large eggs
(for frosting)
14 T unsalted butter, softened
6~8 cups confectioners' sugar
1/4 cup milk
1/4 cup Southern Comfort
>how to make<
(for cake)
*Preheat the oven to 350 degrees.
*Grease two 9" round cake pans with butter or nonstick spray.
*Dust with flour and tap out the excess.
*Whisk together the cake flour, cocoa powder, baking soda, and salt.
*In a separate bowl, whisk together the buttermilk.
*Southern Comfort, vanilla, vinegar, and food coloring.
*In a large bowl, beat the butter and sugar with an electric mixer for 2 to 3 minutes.
*Add the eggs, one at a time, beating well after each addition.
*Add the flour mixture alternately with the milk mixture in three additions, beginning and ending with the flour.
*Divide the batter between the prepared pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
*Let the cakes cool in the pans on a wire rack, and then remove them from the pans and cool completely.
(for frosting)
Beat the butter in a large bowl with an electric mixer for about 2 minutes.
*Add 6 cups of the confectioners' sugar, the milk, and the Southern Comfort.
*Beat on low speed until creamy.
*Gradually add the remaining confectioners' sugar, a little at t time, until the frosting has reached the desired consistency.
*Place one cake layer on a plate and spread it with about one-third of the frosting.
*Top with the remaining cake layer and spread the remaining frosting over the top and sides of the cake.
-makes 12 to 16 servings or 24 cupcakes-
Note: I found this recipe in "The Boozy Baker" by Lucy Baker.
Labels: cake recipe, Red Velvet Cake recipe, Red velvet cupcake recipe, Southern Comfort Cake recipe