Red Velvet Cake

Preheat oven to 375° F.

In a mixing bowl, combine all ingredients except for buttermilk and red food coloring. Mix on low speed until combined. Keep mixing on low while very slowly adding in buttermilk. If you add the buttermilk too fast, your batter will be clumpy.  Mix on medium speed, scraping the bowl frequently. Beat until smooth but do not over beat.

Once everything is combined, and you have a nice smooth batter, add the red food coloring starting with a few drops. Mix on low speed until the food coloring is completely incorporated in the batter. You can add as little or as much food coloring as you’d like. The more you add, the brighter the red color. Personally, I only add 3-5 drops as I’m not a big fan of food coloring. I really like the natural red-brown color from the cocoa powder.

 Step 3

You can use this batter to make cakes and cupcakes. Don’t forget to grease your cake pans.

If using an 8 inch round pan, I usually fill the pan with 1 lb 2 oz of batter and bake for 20 min. Each oven is different so I suggest checking your cake by inserting a toothpick in the center. If the toothpick comes out clean, your cake is done. If it comes out moist with batter sticking to it, then bake for another 2-3 min. Check frequently to make sure you don’t over bake your cake. Remember, cakes keep baking even after you take them out of the oven until they cool down.

For Cupcakes, I use a 2 oz scoop and bake for 15-18 min.

This batch makes about 3 lbs of cake batter. It’s enough to make at least 20 2 oz cupcakes.

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