Red Velvet cake Recipe
Ingredients:Makes 12 servings
(One 9-inch 4-layer cake)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
4large egg yolks
3 tablespoons red food coloring
1 1/2 teaspoons vanilla extract
1/4 cup cocoa
1 teaspoon salt
1 cup buttermilk
2 1/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon white vinegar
Directions:1)Make batter: Preheat oven to 350(F). Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring and the cocoa together. Reduce mixer speed to and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.
2)Bake the cake: Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto the wire rack to cool completely.
3) Ice the cake if desired. (Very good with simple vanilla icing)
Very yummy, and not to hard to make!!
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