Red Velvet

E requested red velvet cake for his birthday.

 

 

iced and ready to go

 

yes, i had it for breakfast the next morning

Red Velvet Cake

Recipe adapted from Baked

1/4 cup dark unsweetened cocoa powder 

1 1/2 tablespoons red food coloring (I found some at Smart and Final) 

1/4 cup boiling water 

8 tablespoons (2 sticks) unsalted butter at room temperature

1 2/3 cups sugar 

3 large eggs 

1 cup buttermilk 

1 teaspoon pure vanilla extract 

2 1/2 cups cake flour 

1 teaspoon salt 

1 tablespoon cider vinegar 

1 teaspoon baking soda 

Frost with your favorite cream cheese frosting.

 

1. Preheat the oven to 325 degrees F. Butter and flour two 8-inch round cake pans.

2. In a medium bowl, whisk together the cocoa powder and boiling water. Whisk together and then add the food coloring. Set aside to cool. 

3. Sift the flour and salt together into a medium bowl and set aside.

4. In the kitchen aid with the paddle attachment, cream the butter. Scrape down the bowl and add the sugar. Beat until the mixture is light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.

5. Stir the buttermilk and vanilla into the cooled cocoa mixture. With the mixer on low, add the flour mixture, alternating with the cocoa mixture, to the butter mixture in three separate additions, beginning and ending with the flour mixture. Beat until incorporated. 

6. In a small bowl, mix the vinegar and baking soda and whisk until the baking soda dissolves; the mixture will fizz. Add to the batter and stir until just combined.

7. Divide the batter among the prepared pans. Bake until a skewer inserted in the center of each cake comes out clean, about 30 minutes, rotating the pans halfway through the baking time. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely.