Red velvet cake is a southern specialty that has become very popular world wide recently. While the process might be a little more involved than other scratch cake recipes the effort is totally worth it.
Red Velvet Cake
Servings24cupcakes or a two-layered 9" cake
AuthorRegina | Leelalicious
2oz.red food coloring
2 1/2c.cake flour
1 1/2tsp.baking powder
Preheat oven to 350 F. Start by lightly whisking together the eggs, vanilla, and 1/4 of the buttermilk in a medium bowl.
In a small bowl stir cocoa powder, warm water, and food coloring into a smooth paste (until there are no lumps of cocoa left).
In your large mixing bowl sift together flour, salt, and baking powder. Add the sugar. On the low setting of your mixer mix these dry ingredients for 30 seconds to combine.
Add in the remaining buttermilk and butter and mix first on low, then on high speed. Stop in between to scrape down sides of the bowl. Now, add in the cocoa paste and continue mixing until fully combined.
It's time to add the egg mixture. At this point it is important not to over-mix the batter. Pour 1/3 of the eggy fluid into the mixing bowl and beat for only 20 seconds on medium speed. Repeat in the same manner for the next two additions.
I find the last part most exciting. No other cake has such an element of suspense at the end. Almost makes you feel like you are back in high-school chem lab. You have to wait with this step right until you are ready to put your cake(s) into the oven. Since everything has to go quickly I have no pictures, but I know you will do just fine. Pour the vinegar into a small bowl. Add the baking soda and give it a quick stir. Be amazed by the bubbling and fizzing. (If that is not happening something is wrong. Your baking soda may be too old, or the liquid wasn't actually vinegar. Sounds silly, but I had that actually happen to me once.) Your amazement can't last too long, as you have to proceed quickly to fold the fizzing baking soda mix into the batter. I love the look of this deep red battery goodness.
Pour the batter into your prepared pans and bake for 25-30 minutes (15-20 for cupcakes). Cool cake layers in pans for 10 minutes then invert on wire rack to cool fully. Let cupcakes cool in pan for 5 min. then transfer to wire rack.