Monday, September 24, 2007

Red Velvet Cake

1/2 c butter
1 1/2 c sugar
2 eggs
2 ounces red food coloring (typically 2 1-oz. bottles; yeah it's a lot)
2 TBSP cocoa
2 1/4 c cake flour (you can use regular, but cake flour is better)
1/2 tsp salt
1 TBSP white vinegar
1 c buttermilk
1 tsp vanilla
1 tsp baking soda

Cream butter and sugar, then add eggs. In a small bowl, stir food coloring and cocoa together evenly to make a paste, then add the paste to the creamed mixture. Separately, mix flour and salt. Alternate additions of flour/sale and buttermilk to the batter, beginning and ending with flour/salt. Add the vanilla. In a separate bowl, combine soda and vinegar. Beware, it will foam up a bit. Add the soda/vinegar mixture to the batter, blending gently rather than beating. Bake 25 to 30 mins. at 350 degrees in two 8-inch greased and floured round cake pans. Cool on racks. If desired, split each layer into 2 layers (use a very sharp knife or even dental floss; I usually don't bother and just do two layers).Frost with a cream cheese frosting.

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