Red Velvet Cake
1 hr 20 minServes 12
A tender, moist layer cake with subtle cocoa and buttermilk tang, finished with cream cheese frosting.
| prepPreheat oven to 325°F / 160°C | |||||||||
| prepGrease and flour two 9-inch round cake pans | |||||||||
| 240 g all-purpose flour | Whisk flour, baking soda, baking powder, salt & cocoa | Fold in dry ingredients until just combined | Divide batter between pans | Bake 325°F / 160°C, 30–40 min until moist crumbs | Cool in pans until warm to touch | Turn out & cool completely | Frost with cream cheese frosting | ||
| 1 teaspoon baking soda | |||||||||
| 1 teaspoon baking powder | |||||||||
| 1 teaspoon salt | |||||||||
| 2 tablespoons unsweetened cocoa powder | |||||||||
| 400 g granulated sugar | Combine sugar & oil | Mix in eggs, buttermilk, vanilla & food coloring | Stir in coffee & vinegar | ||||||
| 240 ml vegetable oil or canola oil | |||||||||
| 2 eggs | |||||||||
| 240 ml buttermilk | |||||||||
| 2 teaspoons vanilla extract | |||||||||
| 1–2 oz / 30–60 ml red food coloring | |||||||||
| 120 ml plain hot coffee | |||||||||
| 1 teaspoon white distilled vinegar | |||||||||
| Real cream cheese frosting | |||||||||
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