Some people think that Red Velvet Cake is just chocolate cake with red food coloring, but that isn't quite true. It is a tangy buttermilk cake with just enough cocoa to give it a mildly chocolate flavor. This southern favorite seems mysterious, but really it is just as easy to make as any other scratch cake. The stunning red color and interesting flavor make this a very popular cake. It looks lovely on the Fourth of July when garnished with blueberries and strawberries.
2 cups sifted cake flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tsp (or more) of professional concentrated red food coloring (or use 1 Tbsp of regular food color)
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 1/2 cups sugar
1/2 cup butter, room temperature
2 large eggs
Preheat oven to 350 degrees. Use the "reverse creaming" method: Mix flour, cocoa, salt, sugar, baking powder, and baking soda in a kitchenaid mixer on low for about 30 seconds. Add butter and mix for about 30 seconds on low, then turn on medium and mix for about a minute to aerate. Scrape the bowl down. In a separate bowl, mix the buttermilk, food color, vinegar, vanilla, and eggs until well blended. Add to the flour/butter mixture in 3 segments, mixing for about 20 seconds after each addition. Scrape the bowl down.
Pour batter into two 9" pans and bake about 30 minutes. When cool, frost with American Buttercream or Cream Cheese Frosting.
