Serves 12
95 min
Red Velvet Cake
Recipe GLPRe0e0818b3fb763
A classic Southern red velvet cake with a tender, velvety crumb and subtle cocoa flavor. Layered with tangy buttermilk and finished with a rich frosting, this elegant dessert is perfect for special occasions.
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Ingredients
16 tablespoons unsalted butter, softened, plus more for pans
2 1/2 cups cake flour, plus more for pans, sifted
2 tablespoons Dutch-processed cocoa powder, sifted
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
2 tablespoons red food coloring
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
2 large eggs
Directions
Preheat your oven to 350°F. Generously butter and flour two 9-inch round cake pans, tapping out excess flour. Set aside.
In a medium bowl, sift together the cake flour, cocoa powder, baking powder, and salt. Set the dry mixture aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
In a small bowl, whisk together the buttermilk, red food coloring, and white vinegar until well combined.
Alternately add the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed after each addition until just combined, being careful not to overmix.
Divide the batter evenly between the two prepared pans, smoothing the tops.
Bake for 30 to 35 minutes, until a toothpick inserted in the center of each cake comes out clean. The cakes should spring back when lightly touched.
Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
