Red Velvet Cake
A really delicious and mist red velvet cake!
Servings: 12 servings
Ingredients
- 3 1/3 cups cake flour (not self-rising)
- 1 1/2 teaspoons salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs at room temperature
- 3-6 tablespoons liquid red food coloring, such as McCormick
- 1 1/2 cups buttermilk
- 2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa
- 1 1/2 teaspoons baking soda
Instructions
- Preheat oven to 350°F.
- Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with parchment paper.
- In a small bowl, sift the cake flour, baking soda, salt and set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
- Add the eggs, one at a time,beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the butter mixture and beat well.
- Add the buttermilk to the batter in three parts, alternating with the cake flour. With each addition, stir until the ingredients are incorporated, but do not overheat.
- Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans.
- Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 10 minutes. Remove from the pans and cool completely on a wire rack.
- When the cake has cooled, spread the frosting between the layers, then the ice top and sides of the cake with frosting.