Red Velvet Cake
Ingredients
- 2 ¼ cups cake flour
- 2 tablespoons unsweetened cocoa powder, not Dutch processed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, well shaken
- 1 teaspoon red food color, plus more if a deeper color is desired
- 1 teaspoon white wine vinegar
- 1 teaspoon pure vanilla extract
- 1 stick (1/2 cup) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray 2 9-inch round cake pans with nonstick cooking spray. Line each pan with a parchment circle. spray again, flour, and dump out excess. Set aside.
- In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until well blended. Set aside.
- In a large liquid measuring cup, whisk together buttermilk, food coloring, vinegar, and vanilla until well blended.
- In the bowl of an electric mixer, using the paddle attachment, cream the butter and sugar on medium high speed until somewhat light.
- Add eggs one at a time, waiting to add the last egg until the first one is fully incorporated.
- On low speed, add approximately 1/3 of the dry ingredients into the butter and sugar mixture and blend well. Add ½ of the liquid ingredients followed by another 1/3 of the dry ingredients. Blend well, stopping the machine and scraping down the sides of bowl with a rubber spatula occasionally.
- On low speed, add the remaining wet ingredients followed by the remaining dry ingredients. Blend just until mixed. Do not over mix.
- Divide batter evenly among the two prepared pans.
- Bake cakes approximately 27 minutes or until a small sharp knife inserted into the center comes out clean.
- Cool until just barely warm. Remove from pans and place on foil-lined cake circles or a cooling rack.
- Fill and frost cake as desired.
Notes
Makes 2 9-inch round cake layers