red velvet cake

I have to be honest.  I don't care too much for red velvet cake.  But, as it's Valentine's Day, I have to make a red cake.  I mean, come on.  Plus, people have requested it.  And this recipe is the best I've had.  So, here we are!

Red Velvet Cake

Serves 8-10.

Adapted from The Hummingbird Bakery Cookbook.

1 stick butter, room temperature
1 1/2 cups sugar
2 eggs
1/4 cup + 1 tablespoon unsweetened cocoa powder, sifted
4 tablespoons red food coloring mixed with 2 tablespoons water
1 teaspoon vanilla
1 cup buttermilk
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons distilled white vinegar

Preheat oven to 350*.  Grease and flour (with cocoa, if you don't want white edges) two 8" round cake pans.  Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes.  Beat in eggs, one at a time, and scrape down bowl between.  Set aside.

In a small bowl, mix cocoa, vanilla and red food coloring mixture until thick.  Add to the batter, mixing thoroughly until completely combined.  Scrape down the sides of the bowl to make sure all the batter gets the red color.

Slowly, add half the buttermilk.  Add half the flour and salt and mix until just combined.  Scrape down the bowl and repeat with the remaining milk and flour.  Beat until smooth. Add baking soda and vinegar (it will foam up) and beat a few more minutes.

Divide batter between prepared cake pans and bake for 25-35 minutes or until a toothpick comes out clean.

Cool in pan for 10 minutes and then cool completely on a rack until ready to frost with cream cheese frosting.  Enjoy!