Red Velvet Cake
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
42
Sweetness
40
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Cake Flour (sifted)1 tsp
Ground Cinnamon1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.5 cups
Sugar1 tsp
Vanilla1 cup
ButtermilkDirections:
1
Preheat the oven to 375 degrees
2
Lightly butter and flour two 9-inch cake pans
3
Shake off excess flour
4
Resift the cake flour with cinnamon, baking powder, baking soda, salt and cocoa
5
Cream the butter and sugar with an electric mixer until light and fluffy
6
Add the eggs and vanilla and mix until incorporated
7
Combine the vinegar, buttermilk and red food coloring
8
Alternately add buttermilk and flour mixture to the creamed butter, stirring well after each addition
9
Transfer the batter to the prepared cake pans and bake for 25 to 30 minutes or until a toothpick, when inserted in the middle, comes out dry
10
Remove the cakes from the oven and cool in the pans for 5 minutes
11
Remove from the pans and transfer to a cake rack to cool
12
When thoroughly cool, brush off the crumbs and ice with a boiled icing of your choice and dust with coconut if you wish