Red velvet cake is all the rage. It is a wonderful light chocolate cake paired with cream cheese icing. This is the recipe that I use in my cupcake parties. Enjoy!
Ingredients
- 3 1/2 cups cake flour (not
self-rising)
- 3/4 cup (1 1/2 sticks)
unsalted butter, softened
- 2 cups sugar
- 3 large eggs, at room
temperature
- 6 tablespoons red food
coloring
- 3 tablespoons unsweetened
cocoa
- 1 1/2 teaspoons vanilla
extract
- 1 1/2 teaspoons salt
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons cider
vinegar
- 1 1/2 teaspoons baking
soda
Preparation
Preheat oven to 350°F.
To make the cake: In a small bowl, sift the
cake flour and set aside. In a large bowl, on the medium speed of an electric
mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition. In a small bowl,
whisk together the red food coloring, cocoa, and vanilla. Add to the batter and
beat well.
In a measuring cup, stir the salt into the
buttermilk. Add to the batter in three parts alternating with the flour. With
each addition, beat until the ingredients are incorporated, but do not
overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add
to the batter and mix well. Using a rubber spatula, scrape down the batter in
the bowl, making sure the ingredients are well blended and the batter is
smooth.
Divide the batter among the prepared pans.
Bake for 30-40 minutes, or until a cake tester inserted in the center of the
cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from
the pans and cool completely on a wire rack.
