martha stewarts red velvet cake!

i love red velvet cake! but ive never tried making it or any other cake from scratch.. until now! ive learned that red velvet cake can turn things red though.. so i only put what was left of my red food coloring into the batter (maybe like 1-2 tsp)... and it was still pretty red...

this cake was yummy! and super moist, and the frosting was delicious!
red velvet cake
by martha stewart

Ingredients

Makes 5 cups batter

• Unsalted butter, softened, for pans
• 2 tablespoons unsweetened cocoa powder, plus more for dusting
• 2 1/2 cups cake flour, not self-rising
• 1 teaspoon salt
• 1 1/2 cups sugar
• 1 1/2 cups canola oil
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon pure vanilla extract
• 1 cup low-fat buttermilk
• 1 1/2 teaspoons baking soda
• 2 teaspoons white vinegar
• Batter for each 3-inch-deep pan: 4-inch, 1 1/2 cups; 6-inch, 3 1/2 cups; 9-inch, 5 cups; 12-inch, 8 cups; 15-inch, 12 cups

Directions

1. Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with cocoa, tapping out excess. Set aside. Whisk together flour, salt, and cocoa in a medium bowl; set aside.
2. Mix sugar and oil on medium speed in the bowl of an electric mixer fitted with the whisk until combined. Add eggs one at a time; mix well after each addition. Mix in food coloring and vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with flour, mixing well after each addition. Scrape down sides of bowl as needed.
3. Stir together baking soda and vinegar in a small bowl. Add baking-soda mixture to batter, and mix on medium speed 10 seconds. Pour batter into prepared pans. Bake until a cake tester inserted into centers comes out clean, 30 to 35 minutes. Let cool completely in pans on wire racks.

cream cheese frosting
by martha stewart

Makes 2 cups

• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 (8-ounce) cream cheese, room temperature
• 1 cup confectioners' sugar, sifted
• 1 teaspoon pure vanilla extract
• 1/4 cup finely chopped walnuts

Directions

1. Place butter in bowl of an electric mixer fitted with the paddle attachment, and beat on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until well combined and fluffy, about 2 minutes more. Add sugar and vanilla, and beat until combined, about 2 minutes. Fold in walnuts.