Red Velvet Cake, or Cupcakes!
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring (If you don't want to use that much, just use at least 4 tbsp)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans, or prepare your muffin tin with liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
6. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
7. In a small bowl, mix vinegar and baking soda.
8. Add it to the cake batter and stir well to combine.
9. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven (if you're making cupcakes, fill the tins about 2/3-3/4 full)
10. Bake cakes for 25-30 minutes. Bake cupcakes for 20-22 mins, rotating the pan halfway through. Check early, cake is done when a toothpick inserted in the center comes out clean.
11. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Be careful with the red food coloring! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring (If you don't want to use that much, just use at least 4 tbsp)
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans, or prepare your muffin tin with liners.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.
3. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
4. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.
5. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.
6. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
7. In a small bowl, mix vinegar and baking soda.
8. Add it to the cake batter and stir well to combine.
9. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven (if you're making cupcakes, fill the tins about 2/3-3/4 full)
10. Bake cakes for 25-30 minutes. Bake cupcakes for 20-22 mins, rotating the pan halfway through. Check early, cake is done when a toothpick inserted in the center comes out clean.
11. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing.
Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Be careful with the red food coloring! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.
