Red Velvet Cake #1

Red Velvet Cake

(P M—1st)


Red Velvet Cake

(M 1st, J P 2nd)

2 cups + 2 tbsp sugar (decrease to 1 1/2 C if want less sweet cake) (3/4 C or 1 C + 1 tbsp)
1 1/2 cups vegetable oil (3/4 C)
2 large eggs (1 egg)
1 tbsp white vinegar (1/2 tbsp)
2 of the 1 oz red food coloring bottles (1 of the 1 oz)
1 cup + 2 tbsp buttermilk (1/2 C + 1 tbsp)

2 tsp vanilla (1 tsp)
2 1/2 cup cake flour, spooned and leveled into measuring cup (1 1/4 C)
1 tsp baking soda (1/2 tsp)
1 tsp salt (1/2 tsp)
6 tbsp unsweetened cocoa powder (3 tbsp)


Preheat the oven to 350 degrees F. Spray your cake or cupcake pans with baking spray

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.

Using hand held mixer or standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven and bake 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 20-40 minutes (depending on sheet cake/9 inch rounds, etc…cupcakes use 2 1/2 to 3 tbsp of batter per cupcake liner and bake for 15-24 minutes).

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pan. Let cool before turning them out to frost.


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