Red Velvet Cake

By: Amy Hatwig

  • Yield:

    Two 8-inch rounds

  • Cuisine:

    American

  • Course:

    Dessert

Ingredients

5 cups all purpose flour
2 teaspoons baking soda
4 tablespoons cocoa powder
1 teaspoon salt
2 cups buttermilk
2 teaspoons vanilla
3 cups granulated sugar
2 cups oil
4 large eggs, whole
2 teaspoons white vinegar
4 tablespoons red food coloring

Directions

  1. Preheat oven to 325°F. Butter or oil baking pan, line bottom of pan with parchment paper; butter paper and dust baking pan with flour, tapping out any excess. Set aside.
  2. Sift together flour, baking soda, cocoa powder, and salt into a medium bowl, and set aside.
  3. Combine buttermilk and vanilla in another bowl, and set aside.
  4. In an electric mixer fitted with a paddle attachment mix granulated sugar and oil on medium speed until well blended.
  5. Beat in the eggs one at a time on low speed.
  6. Add the red food coloring on low speed.
  7. Add dry ingredients in three batches, alternating with the buttermilk mixture. Starting and ending with the dry ingredients. Be careful not to over mix the batter.
  8. Lastly, pour in white vinegar and mix just to incorporate. This will react with the baking soda making a lighter crumb during the baking process.
  9. Pour batter into prepared pan, and smooth top with a spatula. Bake at 325 degrees until a toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center, about 30-40 minutes.
  10. Transfer to a wire rack to cool before unmolding.
  11. To unmold, run a knife around the edge of the cake to loosen cake sides, invert cake to release from pan. Cool completely before decorating.