Monday, February 14, 2011

Red Velvet Cake

Serves: 8-10

All purpose flour/Cake flour - 2 1/2 cups
Salt - 1/2 tsp
Unsweetened cocoa powder - 2 tbsp
Shortening/Unsalted Butter - 1/2 cup
Granulated white sugar - 1 1/2 cups
Eggs - 2 large
Pure vanilla extract - 1 tsp
Buttermilk - 1 cup
Liquid red food coloring - 4 tbsp
White distilled vinegar - 1 tsp
Baking soda - 1 tsp

1.Preheat the oven to 350 F. Grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
2. In a mixing bowl, sift together flour, salt, and cocoa powder. Set aside.
3. In the bowl of your electric mixer or with a hand mixer, beat the shortening and sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
5. First, whisk the buttermilk with the red food coloring. Then with the mixer on low speed, alternately add the flour mixture and the buttermilk to the butter mixture, in three additions beginning and ending with the flour.
6. In a small cup, combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter. DON'T BEAT OR STIR NOW.
7. Working quickly divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. 
8. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
9. Cool the cakes in their pans on a wire rack for 10 minutes.
10. Once the cakes have completely cooled, wrap in plastic and refrigerate for at least an hour, preferably overnight. (This is done to make the filling and frosting the cakes easier.)

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