Red Velvet Cake Recipe
Someone told me yesterday that Georgetown Cupcake has amazing red velvet cake.
I love looking at the other bakers in the world and exploring their technique, taste and style. I use their effort as inspiration—a jumping off point.
The Waldorf Astoria in New York has a special place in my heart. My dh took me there for our first New Year’s together in 2001. He wanted to appreciate New York for its beauty and I wanted to experience New York with a man who had the key to my heart. Somehow, I knew he was my destiny from the moment I met him, only four days before. #match.com. More on that story another time.
Here is my recipe for Red Velvet Cake.
Moist and delicious. And while I don’t use beets for this one, I think it’s pretty spectacular.
Red Velvet Cake
350/30m in 2-8" round cake pans or 17m for standard sized cupcakes
Yield:35 ounces of batter
2 Ounces Butter
2 Ounces Oil
12 Ounces Sugar
3 Tablespoons Cocoa Powder
1 Teaspoon Baking Soda
.5 Teaspoon Salt
2 Teaspoon Red Coloring
8 Ounces Buttermilk
1 Teaspoon Vanilla
8.5 Ounces Flour
1 Teaspoon Vinegar
Preheat oven, prepare, weigh and measure all ingredients.
Allow ingredients to come to room temperature.
Whisk cocoa, red coloring, baking soda, salt and eggs .
Beat butter, oil and sugar until light and fluffy.
Sift flour and set aside.
Beat cocoa mixture into butter.
Alternatingly add buttermilk and flour in thirds. Add vinegar and blend.
Pour batter into prepared pan(s), bake, cool and serve.