Red Velvet Cake
By Sage B.
- 3 cups all-purpose flour
- 1 Tbs. unsweetened cocoa powder
- 3/4 tsp. salt
- 3/4 cup butter, melted
- 2 1/4 cups sugar
- 3 eggs
- 1 1 oz. bottle red food coloring
- 1 1/2 tsp. vanilla
- 1 1/2 cups buttermilk
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. vinegar
Preheat oven to 350°F. Grease and lightly flour three 9x2 inch or 8x2 inch round cake pans or grease one 13x9x2 inch baking pan; set aside. In a medium bowl stir together flour, cocoa powder, and salt; set aside.
In an extra large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in food coloring and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; stir into batter. Pour batter into the prepared pans(s), spreading evenly.
Bake for 20 to 25 minutes for 9x2 inch pans, 25 to 30 minutes for 8x2 inch pans, or 30 to 35 minutes for 13x9 inch pan, or until a toothpick inserted near the center comes out clean. Cool cake in the pans on wire racks for 10 minutes. Remove from pans; cool completely on racks. Or place 13x9 inch cake in pan on wire rack; cool completely.
Red Velvet Cupcakes
Grease and flour 28 2 1/2 inch muffin cups or line with paper bake cups. Prepare batter as directed, except spoon batter into the prepared cups (filling cups no more than 3/4 full). Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean.