Mmmm . . . red velvet! So popular and simple to make. Who would have thought? Like I said in my previous post about Red Velvet Cupcakes, you will find yourself enjoying this delicious cake after barely breaking into a sweat!
Unless your air conditioning has broken in your kitchen. And then no matter how easy something is, you will be sweating. Especially with the oven on. And the dishwasher on.
Oh lord, get out of the kitchen and just give up! Bake at night. It’s the only solution.
Or wear the trendy 80′s sweatband on your forehead if you’re like that.
Red Velvet Cake Ingredients:
1/2 cup butter
1 1/2 cups table sugar
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon vinegar
1 teaspoon baking soda
2 1/2 cups sifted cake flour
1/2 teaspoon salt
2 tablespoons cocoa powder
In a medium bowl, combine flour, salt and cocoa powder. Set aside. In a bowl of a stand mixer, combine the butter and sugar until light and fluffy. Add the eggs, vanilla and red food colouring and combine until mixed. Scrape the sides of the bowl and the paddle as needed to ensure that all of the ingredients are incorporated. Add half of the flour mixture into the butter mixture, mix briefly, add half of the buttermilk, mix. Repeat with remaining flour mixture and buttermilk. In a small bowl, combine baking soda and vinegar, and quickly add it to the cake batter while it is still bubbling. Mix it for about 10-20 seconds. This helps the cake to be light and fluffy.
Grease two 9″ round cake pans, or one 9″x13″ cake pan and bake at 350F for 30-35 or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 5-10 minutes, remove from pan, and cool completely on a wire wrack. Frost as desired.