Red Velvet Cake

By ezunich

Ingredients

• SIFT:
• 1 3/4 1 3/4 3/4 cups all-purpose flour
• 1 3/4 1 3/4 3/4 cups cake flour
• 1/4 1/4 1/4 cup unsweetened cocoa powder
• 1 1 1 tsp baking soda
• 1 1 1 tsp table salt
• 1 1 1 tsp instant espresso powder
• BEAT:
• 2 1/4 2 1/4 1/4 cups sugar
• 3 3 3 eggs
• 2 1/4 2 1/4 1/4 cups vegetable oil
• COMBINE:
• 1 2/3 1 2/3 2/3 cups buttermilk
• 1 1 1 oz. liquid red food color
• 1 1 1 tsp vanilla extract
• 1 1 1 tbs distilled white vinegar
• White Chocolate Frosting
• 5 about 5 cups)
• WHISK:
• 2 2 2 cups whole milk
• 1 1/2 1 1/2 1/2 cups all-purpose flour
• MELT:
• 4 4 4 oz. white bar chocolate, chopped
• CREAM:
• 2 2 2 cups sugar
• 2 2 2 sticks unsalted butter, softened (16 Tbsp.)
• Melt chocolate in a double boiler until smooth; cool slightly.
• 7 5 and butter in the bowl of a stand mixer on high speed until light and fluffy, about 7 minutes. Add chilled milk mixture and melted chocolate and beat on high speed until light and fluffy, about 5 minutes more.

Details

Servings 16

Preparation

Step 1

Preheat oven to 375°. Line bottoms of two 8x8x2-inch square pans (or three 9x2-inch round cake pans) with parchment and coat with nonstick spray.

Sift together all-purpose flour, cake flour, cocoa powder, baking soda, salt, and espresso powder in a bowl; set aside.

Beat sugar and eggs in a large bowl with a mixer on high speed until white, thick, and creamy, 5-7 minutes. With mixer on low speed, slowly drizzle in the oil until it is fully incorporated.

Combine the buttermilk, food color, and vanilla in a large glass measuring cup with a pour spout until thoroughly blended.

Alternately add flour mixture and buttermilk mixture to bette, (starting and ending with flour mixture) until combined.

Mix vinegar into batter and immediately divide evenly between prepared pans. Bake cakes until a toothpick inserted in centers comes out clean, 35-40 minutes. Transfer cakes to a rack to cool 10 minutes.

Turn cakes out of pans and coolon racks. Once cool, peel away parchment.

Slice each cake in half horizontally to form 4 layers. (For round cakes, slicing not required.)