Galentine's Dinner Party (+ Red Velvet Cake Recipe)

Servings: 10-12

For the Red Velvet Cake:

• 2 1/2 cups All Purpose Flour
• 1 tsp. Fine Baking Salt
• 1 tsp. Baking Soda
• 1/2 cup Unsalted Butter, softened
• 1 1/4 cups Granulated Cane Sugar
• 2 large Eggs, preferably at room temp.
• 2 tbsp. Cocoa Powder
• 1 tbsp. Vanilla Extract
• 1 tbsp. White Vinegar
• 1 cup Buttermilk
• 1-2 tbsp. Red Food Coloring

For the Cream Cheese Frosting:

• 2 8-oz blocks of Cream Cheese, softened
• 1 1/2 cups Unsalted Butter, softened
• 1 1/2 tsp. Vanilla Extract
• 5 - 5 1/2 cups Powdered Sugar
• 1-2 tsp. Pink Food Coloring

For the Red Velvet Cake:

1. Preheat the oven to 350F. Butter three 6-inch cake pans (or two 9-inch cake pans), then line just the bottoms with parchment paper.
2. In a large bowl, combine the flour, salt, and baking soda. Mix well.
3. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter on HIGH speed for 1 minute.
4. Add the sugar and mix until light and fluffy, about 1 minute.
5. Add the eggs one-at-a-time, beating until well combined. Stir in the vanilla.
6. Sift the cocoa powder into the butter mixture, and beat just until combined.
7. In a small bowl, combine the buttermilk, vinegar, and red food coloring. Keep in mind the color will fade a little when baking.
8. With the mixer on LOW, gradually add in half of the buttermilk mixture. Mix JUST until combined, scraping down the sides as needed. Add half of the flour mixture, then repeat until all flour/buttermilk mixtures are incorporated. Be careful not to over mix the batter.
9. Divide between the prepared cake pans.
10. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs. Let them cool in the cake pans 10 minutes, then remove to a baking wire rack to cool completely.

For the Cream Cheese Frosting:

1. In the bowl of a stand mixer, fitted with the paddle attachment, combine the softened cream cheese and butter. Beat until smooth and fluffy, about 3-4 minutes.
2. Add the vanilla, salt, and pink red coloring.
3. Gradually add in the powdered sugar, scraping down the sides as needed.
4. Beat until light and fluffy, about 5-6 minutes.

To Assemble:

1. Place a cake layer on a cake stand or serving plate, then spread about 1/2 cup of the frosting on top. Use a offset spatula to evenly spread it out.
2. Place another cake layer on top and repeat with the frosting.
3. Top with the final cake layer and spread the remaining frosting all over, using a bench scraper or offset spatula to smooth out the frosting.
4. Pipe decorative borders on top or as desired, and (optional) garnish with fresh cherries.
5. I recommend chilling the cake for 1 hour to help the frosting set, then keep at room temperature (below 70F preferably).
6. Store leftover cake at room temperature (covered) for up to 2 days, or in the fridge up to 1 week. Enjoy!