RED VELVET CAKE

RED VELVET CAKE

Ingredients

• 2 1/2 cups (250 grams) sifted flour
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) Cocoa. I used Hersheys Cocoa
• 1/2 cup (113 grams) unsalted butter at room temperature...I used Nutralite
• 1 1/2 cups (300 grams) granulated white sugar
• 3  Eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

METHOD.

• Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.
• Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper Or grease with butter and dust with flour. Set aside.
• In a mixing bowl Sift the flour, salt, and cocoa powder. Set aside.
• In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition.
• Add the vanilla extract and beat until combined.
• In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
• Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.