Shannon's Classic Red Velvet Cake
Three layers of rich, velvety cake made with fresh ingredients. A true red velvet cake is a light cocoa cake that is made into a beautiful velvety burgundy. This cake is sumptuous and decadent. A true delight. The most popular icing to go with a red velvet cake is a whipped cream cheese icing.
Ingredients
- 4 1/2 cup cake flour sifted
- 2/3 cup cocoa powder
- 2 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter unsalted, softened
- 3 cups granulated sugar
- 4 eggs
- 3 cups buttermilk
- 1 Tbs vanilla extract
- 2 Tbs Liquid red food coloring - an entire 1 ounce bottle
Instructions
- Preheat oven to 350°F. Prepare three eight-inch round cake pans with baking spray and parchment circles (see video).
- In a large bowl, mix the sifted cake flour with the cocoa powder, baking soda and salt.
- In a heavy duty mixer bowl, whip the butter and sugar together. Add eggs, one at a time. Mix until smooth.
- Alternatively, add the flour and the buttermilk in small batches until the flour, butter and buttermilk and fully incorporated into a smooth batter.
- Add the vanilla and the red food coloring. Stir until smooth.
- Pour batter into prepared pans. Bake at 350°F for 40-50 minutes.
- Cool pans on a wire rack until the pans are cool enough to touch. Then turn out the cakes onto the rack. Cool completely before icing.
Video
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