Southern Red Velvet II

Southern Red Velvet II

Ingredients

  • 2 1/2 cups cake flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 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 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
  2. 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.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans 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.
  5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Comments (6)

on

Love, Love, Love this cake. Made it for 4th of July and everyone loved it. I followed the directions but I also added 1/2 tsp of almond extract (love the stuff) and froze after baking to seal in moisture and make it easy to cut and decorate. It was a huge hit. So moist,and delicious, I will definitely make again and again. Thanks for the recipe!

on

Has anyone used this under fondant? I am trying to find a red velvet that is durable enough to carve and cover.

on

This recipe tastes great! Thanks for sharing! It's simple to make, moist, and fluffy. I will be making a wedding cake with this recipe!


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