Red Velvet Cake with Cream Cheese Frosting

As we get closer to Valentine's Day, I thought it would be fun to post some things I will be serving my family this year. It's on a Saturday, so I have some fun things in mind to make the day festive, particularly for my pink glitter loving little girl, Princess Leah! She loves my red velvet cake, so that is definitely on the list this year!

Ingredients - Cake

• 2 cups sugar
• 1 cup butter (2 sticks), softened
• 2 eggs
• 2 tablespoons cocoa powder
• 2 ounces red food coloring
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

Ingredients - Frosting

• 8 ounces cream cheese, softened
• 1/2 cup butter (1 stick), softened
• 1 cup marshmallow fluff
• 1 (1 pound) box powdered sugar

Instructions

• Preheat oven to 350 degrees. In a mixing bowl, cream sugar and butter, beat until light and fluffy.
  
• Add eggs one at a time.
• Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
• Sift together cake flour and salt.
  
• Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
• Blend in vanilla.
• In a small bowl, combine baking soda and vinegar. Add to mixture.
• Pour batter into 2 9-inch or 3 8-inch cake pans, prepared.
  
• Bake 20-25 minutes or until done. Cool completely before frosting.
  
• Blend cream cheese and butter together in a bowl.
• Add marshmallow fluff and sugar; blend well.
• If desired, you can fold in coconut and/or pecans (or press these into the sides of the cake), but I never include them.
• Spread between layers and on top and sides of cooled cake.