Red Velvet Cake
This recipe is chocolatey, moist, and rich. It is one of my most loved recipes and can be changed into any color by just swapping the red food coloring for another color! I’ve tried green so far, and really want to try blue next!
This recipe calls for buttermilk, which isn’t normally found in most people’s kitchens. I usually use Saco’s buttermilk blend as it lasts a lot longer than normal buttermilk and ends up being less wasteful and cheaper!
I always pair this cake with some cream cheese frosting. You can find my go-to cream cheese frosting recipe here!
Ingredients:
-1/2 cup butter (room temp)
-275g white granulated sugar
-2 large eggs
-1-ounce red food coloring (1 bottle)
-1 tbsp white vinegar
-1 tsp vanilla extract
-260g cake flour
-4 tbsp baking cocoa
-1 tsp baking soda
-1 tsp salt
-1 cup buttermilk
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Lightly grease 3 7 inch cake pans and line with parchment paper.
Add the butter to your stand mixer and mix on low for a minute.
Add the sugar and mix until light and fluffy (about 3 minutes).
Add eggs to the mixture one at a time. Mix well before the next addition.
Add white vinegar and vanilla to the mixture.
In a separate bowl, whisk together all the cake flour, baking soda, salt, and baking cocoa.
Add the dry mixture to the wet mixture while alternating with the buttermilk.
Mix until combined well. Don’t overbeat the batter.
Pour batter evenly into each of the three cake pans.
Bake for about 30-35 minutes, or until a toothpick comes out of the center of the cake clean.
Cool completely before frosting.
