Red Velvet Cake

Name: Red Velvet Cake
Ingredients: ½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans; 3 tablespoons/22 grams cocoa powder, divided; 1 ½ cups/300 grams sugar; 2 eggs; 2 teaspoons/10 milliliters vanilla; 2 tablespoons/30 milliliters red food coloring; 1 teaspoon/6 grams salt; 1 teaspoon/5 grams baking soda; 2 ½ cups/250 grams flour, sifted; 1 cup/236 milliliters whole buttermilk; 1 tablespoon/15 milliliters vinegar; Ermine icing (see recipe), or other fluffy white icing

Red Velvet Cake was pinched from <a href="http://cooking.nytimes.com/recipes/1016329-red-velvet-cake" target="_blank">cooking.nytimes.com.</a>

"This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting. Featured in: Red Velvet Cake: A Classic, Not A Gimmick...."

INGREDIENTS

•

½ cup /113 grams butter, at room temperature, plus 2 tablespoons to prepare pans

•

3 tablespoons/22 grams cocoa powder, divided

•

1 ½ cups/300 grams sugar

•

2 eggs

•

2 teaspoons/10 milliliters vanilla

•

2 tablespoons/30 milliliters red food coloring

•

1 teaspoon/6 grams salt

•

1 teaspoon/5 grams baking soda

•

2 ½ cups/250 grams flour, sifted

•

1 cup/236 milliliters whole buttermilk

•

1 tablespoon/15 milliliters vinegar

•

Ermine icing (see recipe), or other fluffy white icing

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes