PIONEER WOMAN RED VELVET CAKE RECIPES

Steps:

• Preheat the oven to 350ºF. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan. Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside. In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing. Combine the flour and milk in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream. Ice the cake and top with raspberries.

Steps:

• For the cake: Combine the milk and vinegar in a 12-ounce microwave-safe mug. Stir in the food coloring with a fork until blended, then stir in the vegetable oil and vanilla. Add the flour, granulated sugar, cocoa powder, baking powder and salt. Stir until smooth, making sure there are no lumps of flour of cocoa in the bottom of the mug.  Microwave on high for 1 minute 15 seconds to 1 minute 30 seconds, or until a toothpick inserted into the center come out clean. (Make sure you don't overcook the cake or it will be dry.) Let cool for 2 to 3 minutes. Meanwhile, make the frosting: Combine the cream cheese, powdered sugar and vanilla in a small bowl. Mix with a spoon until smooth. Dollop on the cake.