Monday, June 24, 2013

Red Velvet Layer Cake

Yield: double-layer, 8" or 9" round cake or approx. 24 cupcakes

Ingredients
 
  • ½ c. butter, salted, softened (1 stick)
  • 1½ c. sugar
  • 2 eggs
  • 1 t. vanilla extract
  • 1 c. buttermilk or sour milk * 
  • 3T red food color, liquid 
  • 2¼ c. all-purpose flour 
  • 4T HERSHEY'S Cocoa powder
  • 1 teaspoon salt
  • t.  baking soda
  • 1T white vinegar
 
Instructions
  1. Preheat oven to 350°F . Prepare cake pans with non-stick spray or cupcake pan with paper liners.
  2. In medium sized mixing bowl, sift together flour, cocoa, & salt; set aside.
  3. In large mixing bowl beat butter and sugar; add eggs and vanilla.  Beat on high until frothy.
  4. Stir together buttermilk and food coloring
  5. Alternating…add flour mix and buttermilk to butter mixture; set mixer to low.
  6. Stir in baking soda and vinegar.
  7. Mix 30 seconds on medium.
  8. Divide batter among cake pans or fill cupcakes ⅔ full.
  9. Bake for 30-35 minutes; cupcakes 18-24 minutes.
  10. Cool completely. Frost with luscious Cream Cheese frosting.
  

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