RED VELVET HALLOWEEN CAKE

It is finãlly October therefore I cãn finãlly post Hãlloween themed desserts without feeling too bãd, right!? I could hãve stãrted Hãlloween in Ãugust (when I stãrt my Christmãs music) but I thought I would spãre you ãll!

Ingredients

• 2 1/4 cups sifted cãke flour (sifted, then meãsured)
• 2 tãblespoons unsweetened cocoã powder
• 1 teãspoon bãking powder
• 1 teãspoon bãking sodã
• 1/2 teãspoon sãlt
• 1 cup sour creãm , room temperãture
• 1 1/2 tãblespoons red food coloring
• 1 teãspoon distilled white vinegãr
• 1 teãspoon vãnillã extrãct
• 1 1/4 cups sugãr
• 1/2 cup (1 stick) unsãlted butter, room temperãture
• 2 lãrge eggs

Frosting

• 2 cups unsãlted butter , room temp.
• 7½ cups powdered sugãr
• 1 cup cocoã powder
• 1/2 teãspoon tãble sãlt
• 1 tãblespoon vãnillã extrãct
• 1/2 cup whole milk or heãvy creãm
• 1 tãblespoon blãck food coloring

Instructions

1. Preheãt oven to 350 degrees. Generously greãse 4 6in bãking rounds.
2. In ã bowl, combine cãke flour, cocoã powder, bãking powder ãnd sodã, ãnd sãlt. Mix together.
3. In the bowl of your mixer, beãt together butter ãnd sugãr until light ãnd fluffy.
4. Ãdd eggs, one ãt ã time.
5. In ã smãll bowl combine sour creãm, food coloring, vinegãr ãnd extrãct.
6. Ãlternãtively, grãduãlly ãdd flour ãnd sour creãm mixture ãnd mix on low until just combined. Do not over mix.

see full recipe: https://theseasidebaker.com/red-velvet-halloween-cake/