Red Velvet Cake

This was my 1st attempt in making a Red Velvet cake & I think this recipe did the job!

Red Velvet Cake

Vegetable oil/spray for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
2 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly oil and flour your cake pans (I used 1 regular sized bundt cake pan)

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

*Note: if your buttermilk is not a room temp, your batter will look curdled. Heat in microwave for a few seconds if you need to.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Pour cake batter in cake pan(s). Place the pan(s) & bake. Rotate the pan(s) halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
*Note: Since I used a Regular sized Bundt Cake pan, my cooking time was closer to 45 min – 1 hour.

Remove the cake from the oven and run a knife around the edges to loosen them from the sides of the pans. Invert the cake onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
*Note: Since a bundt cake pan is a lot deeper than other cake pans, you should let the cake cool a bit before trying to remove it from the pan. Removing the cake too soon will cause the top of the cake to tear apart from the bottom. This is not a problem if you plan on icing the cake, but will is a HUGE problem if you plan to just ice the top like most bundt cakes.

Recipe Source: Food Network


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