Red Velvet Cake

  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 T + 1 t natural cocoa powder
  • 1 ½ c vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (liquid-1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Cream Cheese Frosting:

1 pound cream cheese, softened

4 c sifted confectioner’s sugar

2 sticks unsalted butter (1 c), softened

1 t vanilla extract

-Preheat oven to 350.

-Grease and dust two round 9-inch pans with flour.

-Sift together flour, sugar, baking soda, salt, and cocoa powder and set aside.

-In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla

-With mixer on low, alternate adding the flour mixture to the buttermilk mixture, beating in between each addition. Beat just until smooth. Don’t over beat.

-Pour batter into one 9” round pans. Bake for 65 minutes until toothpicks comes out clean.

-Remove from oven and run knife around edges of cake.

-Set timer for 10 minutes.

-Place cooling rack on top of the cake pan and invert, lifting off the pan.

-Brush with simple syrup (¼ c sugar, ¼ c water dissolved over heat)

-Cool completely. (Cover with plastic wrap and place in refrigerator at least an hour to make frosting the cake easier.)

Frost with: Creme Cheese Frosting Recipe Above.

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