The appearance of richness and luxury called to mind by elegant velvet curtains can also be achieved in the world of baking and food preparation, by baked goods which bear names similar to their cousins in the fabric world, red velvet cakes. While the luxurious touch of velvet fabric may be lacking in the eating experience, the rich taste of red velvet cake helps to fill in that gap, and give the diner a real treat. Here is a favorite red velvet cake recipe, easy to prepare, bursting with melt-in-your-mouth flavor, and in appearance, demonstrating the same decadent elegance as its namesake fabric.
List of ingredients
- 2 cups of an all-purpose flour
- 2 cups of sugar
- 1 cup of buttermilk
- 1 cup of vegetable oil
- 1 tsp. of salt
- 1 tsp. of baking powder
- 1 tsp. of baking soda
- 1 tsp. of white distilled vinegar
- 2 tsp. of vanilla extract
- 2 Tbsp. unsweetened cocoa powder
- 2 oz. of red food coloring
- 2 eggs
- ½ cup prepared plain hot coffee
Before you begin, preheat the oven to 325 degrees Fahrenheit, then grease and flour 2 round 9″ cake pans and put them somewhere out of the way for the time being. In a medium-sized bowl, combine the flour, salt, cocoa powder, baking soda, and baking powder, and whisk them until they are uniformly combined. Set this bowl aside for later. In a large-sized bowl, add together the eggs, buttermilk, vanilla extract, sugar, vegetable oil, and food coloring. Mix all these together until they are well blended, and then add in the coffee and distilled vinegar.
Now add the dry ingredients from your first bowl to the wet ingredients in the second bowl little by little, until the contents of both bowls have been combined in the larger bowl. You should have a relatively thin batter that can easily be poured into your two cake pans, with an equal amount distributed between them.
Bake these two cakes for 30-40 minutes on the middle rack of your oven (if both pans will fit there), and use the toothpick test to determine when they’re done – but keep in mind you’re not looking for a dry toothpick in this case, but one which comes out with some moist crumbs attached. Put both pans on a cooling rack, and allow them to cool down until it is safe to actually touch the pans. Pass a spatula between the cake and the pan, all the way around, so as to loosen the cake somewhat. Then gently remove the cakes from their pans, and allow them to cool for a while longer on the rack. Once the two cakes have completely cooled off, it will be safe to frost them with cream cheese frosting, to your taste. Enjoy!