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RED VELVET CAKE | |
2 1/2 cups cake flour 1 tsp. salt 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 eggs 3 tbsp. unsweetened Dutch-process cocoa powder 1 oz. red food coloring 1 1/2 tsp. pure vanilla extract 1 cup buttermilk 1 tsp. cider or white vinegar 1 tsp. baking soda Cooks Note: Use liquid red food coloring, such as McCormick or Durkee; if Wilton's is used, only 1/2 tsp. is needed. Preheat oven to 350°F for 15 minutes before baking cake. In a mixing bowl, sift together flour and salt. Set aside. In a separate mixing bowl, cream butter and sugar until light and fluffy, on medium speed for three minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, stir together cocoa powder, food coloring and vanilla extract. Beat this into the butter mixture. Stir 1/3 of the flour mixture into the butter mixture, alternating with 1/2 of the buttermilk, another 1/3 of flour, the remaining buttermilk, and the remaining flour mixture; stir just until blended. In a cup, combine vinegar and baking soda. Mixture will fizz. Stir this into the batter and combine well. Divide batter evenly between two greased and floured 9-inch round cake pans. Bake at 350°F for about 22 to 28 minutes until a toothpick inserted into center comes out clean. Allow cakes to cool in pans on a wire rack for 10 minutes. Run a blunt knife along edges of pan to free cake; remove cake gently from pans and cool completely on wire rack. Frost with any of the following icings: Cream Cheese Icing, Buttercream Frosting or Seven-Minute Frosting. Submitted by: CM |
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