Red Velvet Cake

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2-1/2 cups cake flour, sifted
2 tsp. cocoa powder
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1-1/2 cups sugar
1/2 cup butter (1 stick), unsalted ("sweet"), softened
2 lg. eggs
1 cup buttermilk*
2 oz. red food coloring
1 tsp. distilled white vinegar
1 tsp. vanilla extract
1 cup pecans, chopped (for frosting)
* If buttermilk is unavailable, add enough sweet milk to 1 Tbsp. vinegar or lemon juice to make 1 cup.
Preheat oven to 350°. Grease and flour two 9-inch cake pans.

Sift together flour, cocoa, baking soda, baking powder, and salt. Set aside. 

In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add flour mixture and buttermilk. 

Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. 

Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto rack and cool completely. Frost with Fluffy Cream Cheese Frosting to which the pecans have been added.

10 – 12 servings

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