When you get a craving for Red Velvet cake, you basically have two options. The first is to go out and purchase a premade cake, which is usually pretty expensive. The second option is to make it yourself. The easiest way to make some Red Velvet cake is to actually purchase a premade mix (such as those offered by Duncan Hines, and Betty Crocker). Simply follow the directions on the back of the box, and bake it up.
However, if you are interested in actually making your own Red Velvet cake "from scratch," then you may be interested in using this recipe.
Ingredients for cake:
- 2 1/2 cups sifted cake flour
- 1/2 teaspoon salt
- 2 tablespoons Dutch-processed cocoa powder
- 1/2 cup room temperature unsalted butter
- 1 1/2 cups white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon distilled vinegar
- 1 teaspoon baking soda
Baking the cake:
- Preheat the oven. Begin making your red velvet cake by making sure that your oven rack is in the center position, and preheating the oven to 350 degrees Fahrenheit.
- Grease the pans. Once you have started the oven preheating, you will need to grease your round 9 inch by 9 inch cake pans. You can either use butter (which is preferable) or you can use grease. Once you have greased the pans, set them aside.
- Mix the ingredients. In a large, mixing bowl begin beating your butter until it has softened. This should only take a minute or two. Once you have the butter softened begin to add the sugar until you have a light and fluffy "froth" which will take you about three minutes to reach. Next, you add the eggs, one at a time being sure to beat well. Use a soft rubber spatula and scrape down the side of the bowl, and then add the vanilla extract. Continue to beat until everything has been combined. In a separate measuring cup, mix your butter milk with the red food coloring until you have an even distribution of the color. Next, slowly add the milk and flour to your mixture. Start off with the flour, then alternate to the milk, and go back to the flour. Continue to do this until everything has been mixed. In a separate mixing bowl add the vinegar and baking soda, and allow it to "fizz" out before adding to the cake batter, and mixing together.
- Separate the mix. Divide the batter evenly between the two pans that you prepared earlier, and then smooth the tops with a spatula or the back of a spoon.
- Bake the cakes. Place the uncooked cakes into the oven, and set your timer for 25 minutes. Allow the cakes to bake until your timer goes off, and then check to make sure it is finished. Check by inserting a toothpick into the center of the cake, and if it comes out clean, you are finished. If not, allow it to cook a little longer.
- Cool the cakes. Allow your cakes to completely cool prior to adding any frosting. Cream cheese frosting is usually the best to use with a red velvet cake, but the choice is yours.
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