Delicious Red Velvet Cake

It's such a simple cake, yet customers can't seem to get enough of it. Maybe it's the combination of light chocolate with cream cheese.. either way, they sell out every time.
The cake is light and moist, and the icing is not overpowering or too sweet, they go together so perfectly.

This recipe will be enough for 2 10" cakes, and about 20 cupcakes, so if you want less, make half. We just make so much of it, and these can be baked, then frozen, they will still be delicious.

In a mixing bowl put:

2C vegetable oil
4 eggs
3C sugar
2t vanilla extract
2C buttermilk and paddle.

In a small bowl put:

3t baking soda
4t white vinegar. It will bubble, mix and add to the other ingredients that are paddling.

Now add all the dry in another larger bowl:

4T unsweetened extra dark cocoa powder
5C cake flour
2t salt

and put this into the mixing bowl with the other ingredients.
Let it mix lightly on low speed and add:

1C hot water. Mix. Now add red food coloring. About 1/8C, but pour it in slowly, let it mix, you want a deep red color.

Pour it into greased cake pans and cupcake pans. Bake at 350F, about 15-20 minutes for cupcakes, 35-45 minutes for cakes.

Now for the cream cheese icing:

34oz (4 packs) cream cheese

paddle this till it is smooth and not chilled

then add 2 sticks of soft butter
2T vanilla extract
3C powdered sugar. Paddle together till smooth. Pipe on top of the cakes, or use as a filling for cakes.

Here is a kid's birthday cake that was made with red velvet

The decor is made with fondant, including the bow, which was made a day prior over a round bottle and left to dry.
When making a cake, it is good to brush the individual cake layers with simple syrup, which is equal parts sugar to water ratio and boiled till all the sugar has been dissolved.