Red Velvet Cake
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.625 cups
Cake Flour1 tsp
Salt1.25 cups
Sugar1 tsp
Vanilla Extract2 large
Egg (room temperature)1 cup
Unsweetened Cocoa Powder3 cup
Buttermilk3 tsp
Vinegar3 tsp
Baking Soda30 g
Red Food ColoringDirections:
1
Preheat oven to 350 degrees F
2
Butter 2 medium sheet pans, or 2 (8-inch) round cake pans
3
In a bowl, sift flour and salt together
4
In an electric stand mixer, combine butter and sugar at medium speed
5
Add vanilla, then the eggs, 1 at a time, and then cocoa powder
6
Reduce mixer speed to low
7
Stream in half of the buttermilk, then slowly add half of the flour mixture, then the rest of the buttermilk and remaining flour
8
In a separate bowl, mix vinegar and baking soda, and mix into the batter
9
Add red food coloring and combine well
10
Once thoroughly mixed, divide batter evenly between cake pans
11
Bake for 30 to 35 minutes, or until toothpick inserted in the center comes out clean
12
Remove from the oven and allow to cool in the pans
13
Slice, as desired, and serve
14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results