Red Velvet Cake
Time: 2 Hrs (30 min active)
Servings: Two 9-inch cake layers
Ingredients
- 3 T Unsweetened Cocoa Powder
- ¾ C Hot Water
- 2 ¾ C All-Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 ½ C Vegetable Oil
- 1 ½ C Sugar
- 1 C Buttermilk
- 2 Large Eggs
- 1 T Red Gel Food Coloring
- 2 tsp Pure Vanilla Extract
- 2 tsp Distilled White Vinegar
- Cooking Spray
- Parchment Paper
Instructions
- Preheat the oven to 350°F.
- Coat two 9-by-2-inch round cake pans with cooking spray and line the bottoms with parchment paper.
- Whisk cocoa powder and hot water in a small bowl until smooth. Cool slightly.
- Combine the flour, salt, and baking soda in a medium bowl and set aside.
- Beat the oil, sugar, buttermilk, eggs, food coloring, vanilla, and vinegar in a large mixing bowl until smooth.
- Stir the cooled cocoa mixture into the wet ingredients until fully blended.
- Whisk the dry ingredients into the batter in two additions, mixing just until smooth.
- Divide the batter evenly between the two prepared pans.
- Bake for 30–40 minutes, or until the centers spring back when lightly touched and a toothpick inserted in the middle comes out clean.
- Cool in the pans for 15 minutes.
- Loosen the edges with a knife and turn each cake onto a wire rack.
- Remove parchment and cool completely before frosting.
Back to: How to Build the Perfect Cake — Rogue Chef Style
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