If you are not a fan of the Red Velvet Cake, well….I ask you to try ONE MORE RECIPE!
MINE! And you may be converted forever!
RED VELVET CAKE
Yield 2- 8″ Layers or approx 18 cupcakes
Refer to Baking Pan Sizes for more help.
Prepare cake pans with Pan Grease or by coating the pans generously with shortening and dusting them with flour, shaking out the excess flour. Alternately, line a cupcake tray with liners.
Preheat your oven to 350 Degrees F while you prepare your recipe
All Purpose Flour 324g (2 1/2c)
Sugar 300g (1 1/2c)
Baking Soda 5g (1tsp)
Salt 6g 1tsp)
Regular Cocoa Powder 12g (2T)
Vegetable Oil 6fl oz
Buttermilk 242g (1cup- 8fl oz)
Eggs 100g (2Lg)
Red Food Color 1T (the whole McCormick .5fl oz Squeeze Bottle)
White Vinegar 1 teaspoon
Van Extract 1 teaspoon
In a large bowl place the sifted All Purpose Flour, Baking Soda, Salt and Cocoa Powder together and whisk to thoroughly combine.
In another bowl, add the red food color and the vinegar to the sugar, vegetable oil and then add the buttermilk.
Pour all of these liquid ingredients including the eggs and vanilla into the bowl with the dry ingredients and whisk the mixture to combine.
Do not over mix or this will develop gluten which will lead to a tough cake.
Divide the batter amongst your prepared pans and bake immediately.
**For those of you who cannot get buttermilk, well…you can make your own! Just add 1T white vinegar (or lemon juice) to 1 cup of milk and let it stand at room temp for about 15 minutes or so. It will get nice and thick like buttermilk with that zingy tang that buttermilk delivers! OR- if you have yogurt or sour cream you can interchange the buttermilk with that as well.
**Depending on the cake size you are making the bake times will vary. Please refer to the blog Until It’s Donefor more clarity on bake times.
But for the 2- 8″ layers you will need about 35 minutes
Check out this video and I will show you How to Decorate the Red Velvet Cake !