Red Velvet Cake
(from lisasikkema’s recipe box)
Source: new york times (from RecipeThing user Joanna)
Ingredients
- 1 tablespoon unsalted butter
- 31/2 cups cake flour
- 1/2 cup unsweetened cocoa (not Dutch process)
- 11/2 teaspoons salt
- 2 cups canola oil
- 21/4 cups granulated sugar
- 3 large eggs
- 6 tablespoons (3 ounces) red food coloring
- 11/2 teaspoons vanilla
- 11/4 cup buttermilk
- 2 teaspoons baking soda
- 21/2 teaspoons white vinegar.
Directions
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Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
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Whisk cake flour, cocoa and salt in a bowl.
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Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
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Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
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Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.