Red Velvet Cake
A vibrant red velvet cake with a unique vinegar and baking soda leavening system and topped with white cream cheese frosting.
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Instructions
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Preheat oven to 350 F. Prepare two 9-inch cake pans by buttering, flouring, and lining the bottoms with parchment paper.
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In a large bowl, combine flour, cocoa, and salt.
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Using a stand mixer, beat sugar, eggs, oil, red food coloring, and vanilla until fluffy.
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Gradually incorporate dry ingredients and buttermilk into the egg-sugar mixture, alternating additions until the batter is smooth.
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Quickly mix vinegar and baking soda until foamy, then stir into the batter for about ten seconds.
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Pour batter into the prepared pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
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Cool cakes in pans for 10 minutes, then invert onto a wire rack and cool for an additional hour. Refrigerate wrapped cakes for at least one hour before frosting.