Desserts: Red Velvet Cake

This recipe originally appeared on Bake from Scratch.

Ingredients

  • 1 c unsalted butter, room temperature
  • 2 c granulated sugar

  • 4 large eggs, room temperature
  • 1 c buttermilk
  • 1 oz red velvet emulsion (or liquid red food coloring)
  • 1 tbsp distilled white vinegar
  • 2 tsp vanilla extract

  • 2 1/2 c AP flour
  • 1/2 c unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Instructions

Preheat oven to 350 °F. Spray pans with baking spray.

Makes 3 8 inch round cakes.

Follow creaming method.

Bake 28-30 minutes.

Let cool for 10 minutes before depanning.

Notes

  • The original recipe called for liquid red food coloring. When I made this, I used red velvet emulsion instead.
  • You can substitue the 1 c of buttermilk with 3/4 c of whole milk. Buttermilk is thicker.