Red Velvet Cake by Cook’s Illustrated
Red Velvet Cake became popular during the 1920s and is often associated with Southern cuisine.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Red Velvet Cake by Cook’s Illustrated
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
-
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
-
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
-
In a small bowl, whisk together the buttermilk and red food coloring. Add the flour mixture to the butter mixture alternately with the buttermilk mixture, beginning and ending with the flour mixture.
-
In a small bowl, combine the vinegar and baking soda. Add the vinegar mixture to the batter and stir until well combined.
-
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
-
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
-
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.
-
Once the cakes are completely cool, frost with your favorite cream cheese frosting.
-
Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 59g20%
- Sugars 43g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
