Super Moist Red Velvet Cake Red!!! is my favorite color and I tried to make this for my lovely hubby and his colleagues who were coming for dinner at our place. And my husband’s colleague who had come over and is diet conscious, asked for another piece of the cake by himself. I was so overjoyed. :) Cake 1. 2 cups all-purpose flour 2. 1 tsp of baking soda 3. 1 tsp of baking powder 4. 1 tsp of salt 5. 2 tsp unsweetened, cocoa powder 6. 2 cups sugar 7. 1 cup vegetable oil or canola 8. 2 eggs 9. 1 cup buttermilk 10. 2 tsp of vanilla extract 11. 1-2 oz. red food coloring, depends how deep you want the color 12.1 tsp of white distilled vinegar 13. ½ cup of prepared plain hot coffee (dont skip this ingredient) Instructions - Preheat oven to 325. - In a medium bowl, whisk together all the dry ingredients. Set aside. - In a large bowl, combine the sugar and vegetable oil. - Mix in the eggs, buttermilk, vanilla and red food coloring until combined. - Stir in the coffee and white vinegar. - Combine the wet ingredients with the dry ingredients a little at time, mixing after each addition, just until combined. - Generously grease and flour two round, 9 inch cake pans with shortening and flour. - Pour the batter evenly into each pan. - Bake in the middle rack for 30-40 minutes, or until a toothpick inserted in center comes out clean. Do not over bake as cake will continue to cook as it cools. - Let pans cool on a cooling rack. - Remove the cakes from the pan and let them cool. - Frost the cake with cream cheese frosting when the cakes have cooled completely. Butter Milk Mix 1tsp of white distilled vinegar in 1cup warm milk and keep it aside for about 5-10 mins before using.. Tips Be sure to not over bake! Check the cake at 30 minutes interval, as some ovens run really hot. Cakes are really moist and you may need to refrigerate them to firm them up before stacking and frosting.
Posted on: Fri, 21 Nov 2014 01:46:37 +0000
Trending Topics
Recently Viewed Topics
© 2015